A simple way to serve rump steak, Boeuf Chinois (berf sheen-vvah) is excellent with rice and bean sprout salad.
8 medium-sized dried Chinese mushrooms lj lb. rump steak, cut into thin strips
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoon ground ginger
4 tablespoons vegetable oil
2 shallots, sliced
1 garlic clove, crushed
3 medium-sized green peppers, white pith removed, seeded and sliced
3 celery stalks, chopped
10 fl. oz. chicken stock
2 teaspoons butter
2 teaspoons cornflour
4 tablespoons water
1 tablespoon soy sauce
Soak the mushrooms in warm water for 30 minutes. Drain and pat dry with kitchen paper towels. Slice and set aside.
Rub the beef strips with salt, pepper and ginger. In a frying-pan, heat the oil over moderate heat. Add the beef and, stirring, cook for 3 minutes on each side. Add the shallots, garlic, green peppers, celery, mushrooms and stock and bring the mixture to the boil over moderate heat. Reduce the heat to low, cover and cook for 10 minutes.
Meanwhile, in a saucepan, melt the butter over low heat. Mix in the cornflour and cook for 2 minutes. Add the water and soy sauce and raise the heat to moderate. Bring to the boil, still stirring. Remove the pan from the heat and stir the thickened liquid into the beef mixture. Simmer for 5 minutes. Pour into a serving dish and serve at once.