Ingredients

• 750 g rump steak
• 2/3 cup plum sauce
• 1 tablespoon soy sauce
• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon fresh red chile, chopped
• 2 teaspoons sugar
• 2 teaspoons dry sherry
• 2 teaspoons cornflour (cornstarch)
• 2 tablespoons oil
• 2 teaspoons cornflour, extra
• 125 ml water
• 1 small beef stock cube, crumbled

Instructions

1. Trim beef, slice thinly.

2. Combine beef, sauces, garlic, ginger, chilli, sugar, sherry and cornflour in a large bowl. Cover, marinate for 30 minutes or overnight.

3. Drain beef and reserve marinade.

4. Heat a little oil in a wok, add beef in batches, stir-fry until browned.

5. Remove from wok as each batch is cooked. Repeat with remaining oil and beef.

6. Return beef to wok with reserved marinade, blended extra cornflour and water and the stock cube. Stir until mixture boils and thickens.

7. Serve with rice.