Rump Steak And Celery
|Rump steak||4 Ounce|
|Peanut oil||9 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Soy sauce||1⁄2 Teaspoon|
Cut meat into thin slices and ginger into thin strips.
Halve celery lengthwise; cut it slantwise in 2-3-inch lengths.
Place meat and ginger in a basin.
Add 1 teaspoon oil, tiny pinch salt, sugar and Ve-Tsin, 1 tablespoon stock and pinch cornflour, blended with 1 dessertspoon water.
Work them into the meat.
Heat 4 teaspoons oil and fry celery in it for 1 minute, tossing and turning it.
Wipe out pan, heat remaining oil in it.
Fry garlic till golden and discard it.
Add meat and ginger to pan.
Fry for 3 minutes, tossing them about.
Add 1/4 pint (U. S. 5/8 cup) stock, pinch salt, sugar and Ve-Tsin and soy sauce.
Bring to the boil.
Stir in 1 level teaspoon cornflour, blended with 1 dessertspoon water, and cook for 1 1/2 minutes.
Return beef and celery to pan; heat.