![]() Cut the steak across the grain to make sure that the beef remains tender. Slice the rump steak into approximately 1cm (just less than half an inch) strips.Instructionsĭragon beef is a very easy dish to put together, especially if you prepare all the ingredients upfront. Spring onions (scallions) – not pictured – for garnish.īoiling water – not pictured. This is normally sold in small cans or tubes, next to the canned tomatoes. Tomato puree (or tomato paste) – highly concentrated tomatoes, not to be confused with tomato ketchup. ![]() Honey – for additional sweetness and stickiness I like the way the beans retain a bit of crunch, but you could substitute these for any other vegetable such as broccoli florets or julienned carrots. Sesame seeds and cashew nuts – for extra crunch and flavour. If you prefer, you could use ready prepared chillies from a jar, or even chilli paste. If you like a stronger taste, you can adjust the amount of chilli you add to suit your own taste. Soy sauce – I like to use dark soy sauce, but you could use light if you prefer.Ĭhilli – I find that one medium red chilli (with the seeds and membranes removed) provides enough heat. You could substitute it with dry sherry or any other fruity vinegar. White Rice Vinegar – helps to cut through the sugar and provides a nice tang. If not, you can use an equivalent amount of ready crushed ginger and garlic from a jar. Ginger and garlic – if you have fresh garlic and ginger in your fridge, you can use that. This looks like a lot of ingredients, but most of them are pantry staples, and if you’ve measured the out as part of the prep, it’s just a matter of tipping them into the pan.īrown sugar – gives sweetness and helps make the sauce thick and sticky. Sunflower oil – or any neutral-flavoured vegetable oil such as canola. Salt – optional as always, but I like to add about half a teaspoon of salt to the cornflour before coating the beef. This helps in making the crispy coating on the beef. You will need at least 4 heaped tablespoons of cornflour so that the beef will be thickly coated. If you want to scale this recipe to cater for more or fewer people you should allow between 100 to120 grams or 3 to 4 ounces of steak per person (depending on appetite.Ĭornflour – (US readers will know this as cornstarch) which is used to coat the beef before frying. I like to use rump steak because it can stand up to the high heat needed to get the beef crispy, but without drying out and becoming tough. Rump steak – you can substitute this with any steak that is suitable for frying.
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