Imperial Beef (a.k.a Rusty Nails)

Slice 750g rump steak into very thin strips


Mix together

1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped ginger (I used the already chopped from the jar)
1 teaspoon sesame oil
1 tablespoon dry sherry
1 egg white (helps tenderise the meat)
1 teaspoon bicarb soda mixed with 3 tablespoons water (helps tenderise the meat)


stir well and put the beef into this mixture to marinate all day if you can.
While the beef is marinating, mix together:


4 tablespoons tomato sauce
1 1/2 tablespoon worcestershire sauce
2 tablespoons hoisin sauce
1/2 cup sugar (I use Splenda crystals to cut down on the sugar)
1/2 teaspoon chilli oil (or fresh chilli to taste if you don't have chilli oil)
1/2 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper.
Stir this all together and refrigerate until required.
METHOD


Remove the beef from the fridge. It should be reasonably moist. If the beef is too dry add a little water to moisten. Dredge well with cornflour and mix around so the beef is covered by a sort of light batter.
Heat a wok with a couple of inches of oil until very hot (or you can use a deep fryer). Cook beef strips in small batches until crisp and golden and drain well. Repeat until all the beef is cooked. (It's quite yummy at this stage also). Once all the beef is cooked drain the oil from the wok, return all the cooked beef to the wok and pour the prepared sauce over and toss the beef until it is coated with the sauce and piping hot. Sprinkle with sesame seeds and serve with fried rice and steamed bok choy. It's a sort of sweet and spicy sauce which is delicious.