Chinese Meats Recipes - Rump Steak and Soya Bean Curd Recipe

Ingredients

• 4 oz. rump steak

• salt, sugar and Ve-Tsin (M.S.G.)

• 1 tablespoon yellow Soya beans (beans crushed)

• 1 tablespoon peanut oil

• 1 crushed clove garlic

• 1/4 pint (U.S. 5/8 cup) hot chicken stock

• 1/4 teaspoon soy sauce

• 1/2 teaspoon corn-flour

• 1 dessertspoon cold water

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Method:

1. Cut steak into thin slices across the grain. Put in a basin and thoroughly work in a pinch salt, sugar and Ve-Tsin and crushed Soya beans. Heat about three-quarters of the oil in frying-pan.

2. Cook garlic in it until pale gold; discard it. Add meat and cook it at a high heat for 1-2 minutes, tossing and turning it in the pan. Lift meat out.

3. Add the remaining oil and the chicken stock, sauce and another pinch salt, sugar and Ve-Tsin to the pan and bring them to the boil.

4. Blend the corn-flour with the water; stir it in and boil for 1 1/2 minutes. Return the meat to the pan and boil up once. Turn all into a heated dish and serve.