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This was a hit over the weekend when we had guests for dinner. Made 2 changes, I sauteed some veggies (pak choy, spring onions, red cabbage and red capsicum) and added drained sauce then heated until buubbly. I grilled the whole rump steak to med rare and then sliced very finely ( always across the grain!! ) and added to sauce and veg just before serving. Meat was the tenderest ever and veggies had a nice crunch! Only comment would be maybe make extra sauce if going to add veggies, so there is plenty to serve with rice or noodles! Will make again, a real nice flavour!!
Good recipe. Substituted beef broth for the water/cube. I used a homemade canned chinese plum sauce and it worked nicely. My plum sauce was abit on the tart side but it matched nicely with the other ingredients. Thanks for sharing.
I enjoyed the flavor of the plum sauce. It was a nice variation for a stir fry. I used flank steak because I find rump steak a little too tough. I also cooked this along with some extra veggies.
FABULOUS and VERY authentic flavours! What a dream of a recipe, we both realy enjoyed this for lunch, with plain boiled rice and stir-fry Chinese vegetables. My sauce was thick but still runny enough to coat the beef and mix in with the rice and veggies - the best bit about a good sauce! The recipe was well written and easy to follow, with not TOO many ingredients to create such an authentic flavour. I have no real tips to add other than go easy on the chilli pepper!! I should have taken the seeds out of mine, it was mind blowingly hot - but we LOVE it hot! A tangy, sweet, slightly hot, savoury and very deep flavoured sauce with meltingly tender beef - this is more than 5 stars for us - a WINNER thanks Jules! Made for the Asian Tag Game 2008. FT:-)
Good flavor with little effort. The marinade was thick, but did make plenty of sauce. The fresh ginger added a nice zing. I couldn't find red fresh chilis so I used dried and it came out just perfect. Thanks Jewelies! Made for Chinese/Vietnamese New Year Tag in Asian Forum.
Easy to do and enjoyed by all. The only change I will make in future is to up the chilli factor (to about a tablespoon, depending on type of chilli used - no seeds though). At first I thought there would not be enough sauce (we like plenty over the rice) but there was enough. Was going to serve with stir fry vegetables but had to go for steamed.