Chili Plum Beef Recipe
Yield: 4
750 g Beef eye
fillet (in one piece)
150 ml Bottle plum sauce
1 T Dark soy
sauce
1
Clove garlic
1 ts Grated fresh
ginger
1/2 ts Chopped fresh red chili
2 ts Sugar
2 ts Dry sherry
2 ts Corn flour
2 T Oil
1/2 c Water
2 ts Corn flour,
extra
1
Beef stock cube
Trim beef, slice thinly. Combine beef, sauces, garlic, ginger, chili,
sugar, sherry and corn flour 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 remaining
marinade, blended water and extra corn flour and crumbled stock cube, stir until
mixture boils and thickens.
