Chinese Meats Recipes - Rump Steak and Celery Recipe

Ingredients

• 4 oz. rump steak

• 3 thin slices fresh ginger

• 2-3 inside sticks crisp celery

• 9 teaspoons peanut oil

• salt, sugar and Ve-Tsin (M.S.G.)

• hot chicken stock

• corn-flour

• 2 dessertspoons water

• 1 crushed clove garlic

• 1/2 teaspoon soy sauce

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Method:

1. Cut meat into thin slices and ginger into thin strips. Halve celery lengthwise; cut it slantwise in 2-3-inch lengths. Place meat and ginger in a basin.

2. Add 1 teaspoon oil, tiny pinch salt, sugar and Ve­Tsin, 1 tablespoon stock and pinch corn-flour, blended with 1 dessertspoon water. Work them into the meat.

3. Heat 4 teaspoons oil and fry celery in it for 1 minute, tossing and turning it. Remove celery. Wipe out pan, heat remaining oil in it.

4. Fry garlic till golden and discard it. Add meat and ginger to pan. Fry for 3 minutes, tossing them about. Remove them.

5. Add 1/4 pint (U. S. 5/8 cup) stock, pinch salt, sugar and Ve- Tsin and soy sauce. Bring to the boil.

6. Stir in 1 level teaspoon corn-flour, blended with 1 dessertspoon water, and cook for 1 1/2 minutes. Return beef and celery to pan; heat.