Rump Steak With Onion
|Rump steak||4 Ounce|
|Peanut oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Hot chicken stock||1⁄4 Pint (U.S. 5/8 Cup)|
|Ginger sherry||1⁄2 Teaspoon|
|Monosodium glutamate||1 Pinch (Ve-Tsin)|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||2 1⁄2 Teaspoon (1 Dessertspoon)|
Cut the rump steak into slices on the bias and then into very thin strips across the grain.
Halve the onion and cut it into very thin slices.
Pour 1 tablespoon oil into the frying-pan and cook the onion in it until browned.
Wipe out the pan.
Put in the remaining oil and let it get very hot.
Fry the garlic till golden and then discard it.
In the same oil, fry the meat for 1 minute, remove it and add it to the onion.
Add to the pan the stock, ginger sherry, seasonings and soy sauce.
Bring to the boil then stir in the cornflour, blended with the water.
Boil for 1 1/2 minutes.
Return the beef and onion to the pan and heat through for 1/2 minute.