Ingredients

• 1kg rump steak
• 1 tbsp soy sauce
• salt, pepper
• 1 tspn curry powder
• 1 tspn ground ginger
• 1 tspn bicarb. of soda
• 1 tspn sugar
• 1 tbsp dry sherry/oyster sauce
• 1 tbsp oil
• 2 tbsp oil, extra
• 2 onions
• 1 red capsicum
• 1 green capsicum
• 1 tbsp cornflour
• 1 1/2 cups water
• 1 beef stock cube
• 1 tspn soy sauce, extra
• 2 tspn dry sherry, extra
• 1/2 tspn sugar, extra

Directions

1. Trim fat from meat, cut meat into 5cm squares; flatten well with mallet or rolling pin.

2. Put meat in bowl with soy sauce, salt, pepper, curry powder. ginger, bicarb of soda, sugar, sherry/oyster sauce and oil.

3. Mix well, allow to marinate at least 2 hours or, covered, overnight in fridge.

4. Heat extra oil in large pan, add meat slices to pan, spreading slices out; do not allow slices to overlap; brown well on both sides, remove from pan. It may be necessary to do this in small quantities.

5. Rinse and wipe pan, add peeled and quartered onions, cubed capsicums, cornflour mixed with water, crumbled stock cube, extra soy sauce, sherry and sugar.

6. Bring to boil, stirring. Cook 2 minutes or until vegetables are cooked but still crisp.

7. Return meat slices to pan with meat juices, toss lightly until heated through.

8. Serve with rice.

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