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Rump Steak With Bean Sprouts Recipe
|Bean sprouts||4 Ounce|
|Chopped garlic||1 Clove (5 gm)|
|Rump steak||4 Ounce|
|Peanut oil||9 Teaspoon|
|Soy sauce||1⁄2 Teaspoon|
|Cornflour||1 1⁄4 Teaspoon|
|Cold water||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1⁄4 Pint (U.S 5/8 Cups)|
|Ginger sherry||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 693 Calories from Fat 450
% Daily Value*
Total Fat 51 g78.2%
Saturated Fat 9.7 g48.4%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 735.3 mg30.6%
Total Carbohydrates 22 g7.2%
Dietary Fiber 2.4 g9.6%
Sugars 6.9 g
Protein 41 g81.7%
Vitamin A 2.6% Vitamin C 33.2%
Calcium 3.9% Iron 9%
*Based on a 2000 Calorie diet
Add the chopped garlic to the sprouts.
Cut the rump steak into thin slices and then thin strips.
Place the meat in a basin with a pinch of salt, sugar, Ve-Tsin and pepper and 1 teaspoon of peanut oil, soy sauce and 1/2 teaspoon cornflour, blended with 1 teaspoon water.
Work well together.
Heat 4 teaspoons of the oil and fry the bean sprouts in it for 1-1 1/2 minutes, turning and tossing them about.
Transfer the sprouts to a heated dish and keep hot.
Wipe out the pan and get the remaining oil very hot in it.
Fry the crushed clove of garlic in it until a golden colour and then discard the garlic.
Add the prepared steak and cook it for 1-1 1/2 minutes at high heat.
Add to the pan the stock, sherry and pinch of salt, sugar and Ve-Tsin.
Bring to the boil.
Stir in the remaining cornflour, blended with the rest of the water, and boil for 1 1/2 minutes.
Return the steak to the pan and heat through.
Add the bean sprouts.