Rump Steak With Bean Sprouts Recipe
Personally, I think that this Rump Steak With Bean Sprouts is the best in the world. That is why I am excited about sharing this with you. It is a Chinese delicacy, served as Side Dish world-wide. Include this Rump Steak With Bean Sprouts recipe in your most-liked list and make it as many times you wish to.
Ingredients
4 oz. bean sprouts
1 finely chopped clove garlic
4 oz. rump steak
Salt, sugar and Ve-Tsin
Tiny pinch pepper
9 teaspoons peanut oil
1/2 teaspoon soy sauce
1 1/4 teaspoons cornflour
2 teaspoons cold water
1 crushed clove garlic
1/4 pint (U.S. 5/8 cup) hot chicken stock
1/2 teaspoon ginger sherry
Sprigs parsley
Directions
Pick over the bean sprouts and discard any seeds.
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.
Remove it.
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.
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.
Remove it.
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.
