Ingredients:
500g Rump or Blade, thinly sliced
1 1/2 tsp Soy Sauce
Dash of Pepper
2 tsp Sesame Oil
1 tsp Cornflour
2 Tbl Water
2 Tbl Oil
Sauce:
1 Clove Garlic, crushed
1 Medium Onion, roughly diced
3 tsp Sate Sauce
2 tsp Dry Sherry
1 tsp Curry Powder
Pinch Salt
2 Tbl Water
2 tsp Soy Sauce
1/2 tsp Sugar
Directions:
Trim the meat of any fat and slice as thinly as you possibly can. You may like to pound the slices flat, but I don’t bother.
In a large bowl, combine the soy sauce, pepper, sesame oil, cornflour and water and mix well.
Add the meat to the bowl and toss to thoroughly coat the meat in the marinade.
Set aside for 20 minutes.
Heat the oil in a pan and sauté the beef until brown. Remove from the pan.
Add the onion to the pan with the crushed garlic and sauté gently until the onion is transparent.
Combine the sate sauce, sherry, sugar, curry powder, salt, water and the soy sauce in a bowl.
Add mixture to the onions in the pan and stir until boiling.
Return the beef to the pan and cook until the beef is tender. This will take about 1 minute.
Serve with steaming hot rice.
Recipe Source: Women’s Weekly Chinese Cookery Class Cookbook