Rump Steak And Soya Bean Curd Recipe
Rump Steak And Soya Bean Curd is a delicious side dish which I always crave for. Try this Rump Steak And Soya Bean Curd recipe; I bet, you will surely get a lot of compliments for this.
Ingredients
4 oz. rump steak
Salt, sugar and Ve-Tsin
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 cornflour
1 dessertspoon cold water
Directions
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.
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.
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.
Blend the cornflour with the water; stir it in and boil for 1 1/2 minutes.
Return the meat to the pan and boil up once.
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.
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.
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.
Blend the cornflour with the water; stir it in and boil for 1 1/2 minutes.
Return the meat to the pan and boil up once.
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