Spicy Chilli Plum Beef Stir-Fry
Indulge in the vibrant flavors of this Spicy Chilli Plum Beef Stir-Fry, inspired by a treasured Australian cookbook. This dish marries the succulent tenderness of rump steak with a sweet and tangy plum sauce, elevating every bite with hints of garlic, ginger, and fresh chili. Perfect for a weeknight dinner or when entertaining friends, the dish can be marinated ahead of time, allowing the flavors to deepen beautifully. Served over fluffy rice, this meal is both satisfying and bursting with flavor, making it a delightful addition to your culinary repertoire.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Rump Steak
750 g (trimmed and thinly sliced)
Plum Sauce
2/3 cup (none)
Soy Sauce
1 tablespoon (none)
Garlic Clove
1 (crushed)
Fresh Ginger
1 teaspoon (grated)
Fresh Red Chile
1/2 teaspoon (chopped)
Sugar
2 teaspoons (none)
Dry Sherry
2 teaspoons (none)
Cornflour (Cornstarch)
2 teaspoons (none)
Oil
2 tablespoons (for stir-frying)
Cornflour (Extra)
2 teaspoons (none)
Water
125 ml (none)
Beef Stock Cube
1 small (crumbled)
Instructions
1
Start by trimming the beef and slicing it thinly against the grain for the best tenderness.
2
In a large mixing bowl, combine the sliced beef with plum sauce, soy sauce, crushed garlic, grated ginger, chopped chile, sugar, dry sherry, and the first measure of cornflour. Ensure that the beef is well-coated. Cover and let it marinate for at least 30 minutes, but for deeper flavor, marinate overnight in the refrigerator.
3
After marinating, drain the beef and reserve the marinade for later use.
4
Heat 1 tablespoon of oil in a wok over high heat. In batches, add the beef to the wok, ensuring not to overcrowd it. Stir-fry each batch until browned and just cooked through, then remove from the wok and set aside.
5
Once all the beef is cooked, add the remaining oil to the wok if necessary. Return the reserved marinade along with the extra cornflour mixed with a small amount of water, and crumbled beef stock cube to the wok.
6
Stir the mixture continuously until it comes to a boil, allowing it to thicken. Add the previously stir-fried beef back to the wok and combine well with the sauce.
7
Serve the spicy chilli plum beef over steamed rice for an exquisite meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Chilli Plum Beef Stir-Fry?
It is a vibrant Australian-inspired dish featuring tender rump steak and a sweet, tangy plum sauce enhanced with garlic, ginger, and fresh chili.
What cut of beef is best for this stir-fry?
The recipe specifically recommends using 750g of rump steak for its flavor and texture.
How should I slice the beef for the best results?
You should slice the beef thinly against the grain to ensure maximum tenderness when stir-frying.
What are the main ingredients in the marinade?
The marinade consists of plum sauce, soy sauce, crushed garlic, grated ginger, chopped chili, sugar, dry sherry, and cornflour.
How long should the beef marinate?
The beef should marinate for at least 30 minutes, but for the best flavor, it can be left overnight in the refrigerator.
Do I need to keep the marinade after soaking the beef?
Yes, you should drain the beef and reserve the marinade to create the sauce later in the cooking process.
How much plum sauce is required?
The recipe calls for 2/3 cup of plum sauce.
Is this stir-fry very spicy?
The recipe uses 1/2 teaspoon of chopped fresh red chili, giving it a noticeable but manageable heat level.
What is the purpose of the cornflour?
Cornflour is used in two stages: first to coat the beef in the marinade and then as an extra measure to thicken the sauce.
Why should the beef be cooked in batches?
Stir-frying in batches prevents the wok from overcrowding, ensuring the beef browns quickly rather than steaming in its own juices.
How much oil is needed for stir-frying?
Two tablespoons of oil are used to cook the beef and prepare the sauce.
How do I thicken the plum sauce?
The sauce is thickened by bringing the reserved marinade, extra cornflour, water, and a beef stock cube to a boil.
What kind of ginger should I use?
The recipe requires 1 teaspoon of freshly grated ginger for the best aromatic quality.
Can I use dry sherry in this recipe?
Yes, 2 teaspoons of dry sherry are included in the marinade to add depth and complexity.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What should I serve with the Spicy Chilli Plum Beef?
It is traditionally served over fluffy steamed rice to balance the bold, savory sauce.
What is the role of the beef stock cube?
One crumbled beef stock cube is added to the sauce mixture to enhance the savory, meaty flavor of the dish.
Is there any sugar in the recipe?
Yes, 2 teaspoons of sugar are added to the marinade to balance the tanginess of the plum sauce.
How much water is added to the sauce?
The recipe calls for 125 ml of water mixed with extra cornflour to form the sauce base.
Can I substitute cornstarch for cornflour?
Yes, cornflour and cornstarch are essentially the same product and can be used interchangeably in this recipe.
How much garlic is used?
The recipe uses one crushed garlic clove in the beef marinade.
When do I add the cooked beef back to the wok?
The beef should be returned to the wok once the sauce mixture has come to a boil and thickened.
How much soy sauce is needed?
One tablespoon of soy sauce is used to add saltiness and umami to the marinade.
Is the chili chopped or whole?
The fresh red chili should be finely chopped before being added to the marinade.
Can this meal be prepared ahead of time?
The beef can be sliced and marinated up to 24 hours in advance, making it ideal for a quick weeknight dinner.
What temperature should the wok be?
The wok should be set to high heat to ensure the beef browns quickly and the stir-fry remains crisp.
How much fresh ginger is used?
The recipe calls for 1 teaspoon of grated fresh ginger.
What type of chili is recommended?
The recipe recommends using a fresh red chili for both its heat and color.
Does the recipe include any vegetables?
The basic recipe focuses on the beef and sauce, but you can easily add vegetables like snow peas or peppers if desired.
What makes this stir-fry Australian-inspired?
It is inspired by a treasured Australian cookbook, highlighting the popular use of plum sauce in local stir-fry variations.