This is among one of my favorite recipes when it comes to beef preparations. Beef tastes good in any form, but however this one definitely has an edge over the other beef dishes. Ideal dish when having friends coming over for the dinner.
Ingredients: (Serves 4)
- Oil for deep-frying
- 1 potato, cut into small cubes
- 500 g (1 lb 2 oz) rump steak, thinly sliced
- 3 garlic cloves, crushed
- 1 teaspoon ground black pepper
- 1 tablespoon ginger juice
- 2 tablespoons oil, extra
- 2 onions, sliced in rings
- 60 ml (2 fl oz/¼ cup) beef stock
- 2 tablespoons tomato purée (paste)
- ½ tablespoon soy sauce
- 1 teaspoon chili powder
- 3 tablespoons lemon juice
- 3 tomatoes, chopped
- 90 g (3 oz/½ cup) fresh or frozen peas
- Cilantro (coriander) leaves (optional)
Method:
Fill a deep, heavy-based saucepan one-third full with oil and heat to 180°C (350°F); it is hot enough when a cube of bread browns in it in 15 seconds. Deep-fry potato cubes until golden brown. Drain on paper towels.
Put the steak in a bowl, add the garlic, pepper and ginger juice and toss well.
Heat the oil and fry the beef quickly in batches over high heat. Keep each batch warm as you remove it. Reduce the heat, fry the onion until golden, then remove.
Put stock, tomato puree, soy sauce, chili powder and lemon juice in pan. Cook over medium heat until reduced. Add fried onion, cook 3 minutes, add chopped tomato and peas, then stir well and cook for 1 minute. Add beef and potato. Toss well until heated through. Garnish with cilantro.
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