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Wok-seared chilli plum steaks with corn fried rice
Wok-seared chilli plum steaks with corn fried rice
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious low-fat beef steak with plum sauce served on flavorful corn fried rice with a kick of chili.
Ingredients:
  • 51.60 gm plum sauce
  • 24.40 gm oyster sauce
  • 1cm piece fresh ginger, finely grated
  • 1 garlic clove, crushed
  • 1 long red chilli, finely chopped, plus extra sliced chilli to serve
  • 500g piece beef rump steak, trimmed, halved
  • 18.40 gm vegetable oil
  • 4 baby pak choy, shredded
  • 115g punnet fresh baby corn, thinly sliced diagonally
  • 450g packet 2 1/2 minutes white long-grain rice
  • 3 green onions, thinly sliced diagonally, plus extra to serve
  • 20.00 ml shao hsing (Chinese cooking wine)
  • 2 tsp sesame oil
Instructions:
  • In a bowl, mix together the plum sauce, oyster sauce, ginger, garlic, and chili. Brush both sides of the steak with 1/3 of the sauce mixture, reserving the rest for later.
  • Preheat a wok over medium heat and add half of the vegetable oil. Swirl to coat the wok. Cook the steak in 2 batches, 3 to 4 minutes on each side for medium doneness or to your preference. Transfer the steak to a plate, cover loosely with foil, and let it stand for 5 minutes before serving.
  • Afterward, gently clean the wok with a paper towel. Heat the rest of the vegetable oil in the wok over high heat. Toss in pak choy, corn, and rice. Stir-fry for 2 minutes until the rice is warm. Pour in the remaining sauce mixture along with onion, shao hsing, and sesame oil. Season with salt and pepper. Stir-fry for 1 to 2 minutes until everything is heated through.
  • Cut the steak into thick slices. Serve the rice with the steak on top, garnished with additional onions and chili for extra flavor.

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