Title: Chili Plum Beef
Categories: Main dish, Meats, Chinese
Yield: 4 Servings
750 g Beef eye fillet (in one piece)
150 ml Bottle plum sauce
1 tb Dark soya sauce
1 cl Garlic
1 ts Fresh ginger; grated
1/2 ts Fresh red chili; chopped
2 ts Sugar
2 ts Dry sherry
2 ts Corn flour
2 tb 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, extra corn flour, and crumbled
stock cube, stir until mixture boils and thickens.
