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Rump Steak And Soya Bean Curd Recipe
|Rump steak||4 Ounce|
|Yellow soya beans||1 Tablespoon, crushed|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
Serving size: Complete recipe
Calories 435 Calories from Fat 209
% Daily Value*
Total Fat 24 g36.2%
Saturated Fat 5 g24.9%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 631.7 mg26.3%
Total Carbohydrates 14 g4.6%
Dietary Fiber 1.5 g6.1%
Sugars 3.2 g
Protein 42 g84.8%
Vitamin A 0.1% Vitamin C 4.5%
Calcium 5.5% Iron 15.2%
*Based on a 2000 Calorie diet
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.