Ingredients

• 500 grams rump steak
• ½ teaspoon chilli paste (or chilli powder to taste)
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 2 tablespoons soy sauce, preferably dark
• 3 leeks, washed and trimmed
• 2 tablespoons oil
• 430 gram tin water chestnuts, drained
• 1 teaspoon cornflour
• Hunan Peanut Sauce
• 4 cloves garlic, peeled
• 2 cm piece ginger, peeled
• 1 tablespoon soy sauce
• ½ cup peanut butter
• ½ cup water

Method

1. Trim any fat from the meat and cut the meat into strips about the width of your index finger.
2. Mix together the chilli paste, sesame oil, sugar and soy sauce. Add the beef, toss in the marinade and set aside for 5-10 minutes.
3. Cut the leeks on the diagonal into 3cm slices.
4. Heat the oil in a frying pan and add the beef tossing over a very high heat until sealed. Remove from the pan and add the leeks and chestnuts. Toss well for 2-3 minutes.
5. Return the beef to the pan with the leeks and add the stock. Simmer for 1-2 minutes.
6. Mix the cornflour to a paste with a little water or sherry, add to the pan and simmer until thickened and the meat is cooked.
7. Serve beef with rice and accompany with the Hunan Peanut Sauce.
8. Hunan Peanut Sauce
9. Place all the ingredients in a food processor and process until smooth.