John Myers
Ingredients for 4 servings:
- 500g rump steak(s)
- 2 cloves garlic
- 1 piece(s) ginger, thumb-sized
- 1 can pineapple, in pieces
- 2 stalk(s) leeks
- 10 Mu-Err mushrooms (Chinese cloud ear mushrooms)
- Rice wine or dry sherry
- 2 tsp cornstarch
- Soy sauce
- Sambal Oelek
- possibly five-spice powder (Chinese spice)
- Peanut oil for frying
- vegetable broth
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes
Cut the rump steak into strips. Then marinate it with either 3 tablespoons of soy sauce and 3 tablespoons of rice wine or sherry, or—as I often do—season it with Chinese spices and salt and toss it in starch to make the meat nice and crispy. Soak the cloud ear mushrooms in warm water. Sear the meat in batches in a wok, then remove it. Finely dice the garlic and ginger and fry in oil, then add the sliced leek and the striped, drained mushrooms. Finally, add the meat back in, deglaze with stock and rice wine or sherry, and thicken with 1-2 teaspoons of starch, which you mix with a little juice from the pineapple can, and bring to a boil briefly. At the very end, heat the pineapple chunks and season with sambal oelek and soy sauce! Serve with fragrant rice. Chinese noodles are also delicious; add boiling water and let stand for 5 minutes. I usually mix it straight into the pineapple pan.
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