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CHILE PLUM BEEF
  • 1 2/3 pounds beef eye fillet -- (in one pce)
  • 5/8 cup plum sauce
  • 1 tablespoon dark soya sauce
  • 1 clove garlic
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon chopped fresh red chilli
  • 2 teaspoons sugar
  • 2 teaspoons dry sherry
  • 2 teaspoons cornflour
  • 2 tablespoons oil
  • 1/2 cup water
  • 2 teaspoons cornflour -- extra
  • 1 beef stock cube
    1. Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in large bowl, mix well, cover, marinate 30 minutes or refrigerate overnight. Heat a little of the oil in a wok, add beef, about a quarter at a time, stir-fry few minutes, or until browned. Remove from wok as it is cooked; repeat with remaining oil and beef. Return beef to wok with remaning marinade, blended water and extra cornflour and crumbled stock cube, stir until mixture boils and thickens.

     
     

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