I have 0.338kg of rump steak, what shall I do with it?

[Glaucus]

Originally Posted by Burble

Got a recipe? I've tried a few online but they've all been crap.

Use this as a starting point

400g beef steak (topside rump)
2 eggs beaten
1 teaspoon salt
4 tablespoons cornflour
Oil for deep frying
For the sauce:
2 medium carrots finely shredded
2 spring onions finely shredded
2 cloves of garlic finely chopped
2 fresh red or green chillies seeded and thinly shredded
4 tablespoons caster sugar
3 tablespoons rice vinegar
2 tablespoons light soy sauce


Method
Thinly cut the beef into matchstick shreds.
Make a batter with eggs salt and cornflour then coat the shredded beef with this batter. Mix well.
Deep fry the beef in hot oil (190?C/375?F) for 4-5 minutes stir to separate the pieces remove and drain.
Deep fry the carrots for 1 minute pour off excess oil leaving about 1 table spoon in the wok or pan add the spring onions garlic and chilli
Stir fry for about 1 minute now add the sugar vinegar and soy sauce with the beef Mix well so that each beef shred is coated with the sauce.


Then it depends how you like it.. I add some ginger and a lot more chilli. Then once the sauce is made play about with the vinegar and sugar.

[Burble]

Good man, thanks. I shall give that a try during the week.

[Fayshun]

Originally Posted by Flibster

...crushed sea salt...

Never, ever salt meat before you cook it. It draws the moisture out of it and turns it into shoe leather.

[lostkat]

Only if you leave it to sit. Adding salt is absolutely fine, but it needs to be done right before you cook it.

[Glaucus]

Originally Posted by Burble

Good man, thanks. I shall give that a try during the week.

It's all about the batter. make a stiff cornflour and egg batter. Then deep fry and deep fry for a while. Don't need much egg as teh meat is fairly wet anyway. I add teh cornflour to the meat first and tehn just add a touch of egg at a time till it all clumps together.

sauce you will need to experiment with.

But basically it's

Sherry vinegar or rice wine vinegar
sugar
water
cornflour for thickening
Loads of chilli
a bit of garlic
bit of ginger and/or lemon grass (or neither)
veg you want in it.
Soy sauce instead of salt.

Oh and thin beef, thinner the better. Meant too be more batter than meat. Thinner the meat the more it dries out and goes crispy.

[Burble]

I've been told that it's best to shove the beef in the freezer for a while to make it easier to slice thinly - ever tried that?

I shall be having crispy chilli beef for dinner during the week.

[Glaucus]

Nope never tried that.

[Will]

Paul a very sharp knife should be ok, though as long as you don't freeze it (cos then you have wait for it to thaw out) a few minutes in the freezer to make it stiffer should help.

[Burble]

The sharp knife is a bit of a problem - my knives are so blunt they would ricochet off molten butter. I was going to treat myself to a new set on the weekend but didn't get around do it.

[Will]

Ah...