Rump Steak And Soya Bean Curd
|Rump steak||4 Ounce|
|Yellow soya beans||1 Tablespoon, crushed|
|Peanut oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock||1⁄4 Pint (5/8 Cup)|
|Soy sauce||1⁄4 Teaspoon|
|Cold water||1 Tablespoon|
Cut steak into thin slices across the grain.
Put in a basin and thoroughly work in a pinch salt, sugar and Ve-Tsin and crushed soya beans.
Heat about three-quarters of the oil in frying-pan.
Cook garlic in it until pale gold; discard it.
Add meat and cook it at a high heat for 1-2 minutes, tossing and turning it in the pan.
Lift meat out.
Add the remaining oil and the chicken stock, sauce and another pinch salt, sugar and Ve-Tsin to the pan and bring them to the boil.
Blend the cornflour with the water; stir it in and boil for 1 1/2 minutes.
Return the meat to the pan and boil up once.