Ingredients

• 500 gram rump steak, well trimmed
• 1 large red chilli, deseeded and finely sliced
• 1 tsp sugar
• 2 tblsp soy sauce (preferably dark)
• 1 leek, sliced
• 190 gram can sliced water chestnuts, well-drained
• 1/2 cup beef stock
• 1 tsp cornflour

Easy Peanut Sauce

• 4 peeled cloves garlic
• 2 cm piece peeled ginger
• 1 tblsp soy sauce
• 1/2 cup peanut butter
• 1/2 cup water

Method

1. Cut the beef into strips about the width of your index finger.
2. Mix together the chilli, sugar and soy sauce. Add the beef, toss in the marinade, cover and set aside for 10 minutes.
3. Wash and trim the leeks. Cut on the diagonal into 3cm slices. Drain the water chestnuts.
4. Heat a good dash of oil on the solid grill plate or the vegetable roaster and when hot add the beef. Toss over a high heat until the meat is well browned but not over cooked. Set aside. (Alternatively this can be cooked in the wok attachment on the barbecue).
5. Add the leeks and water chestnuts and toss well for 2-3 minutes. Return the beef to the bbq. Mix the stock with the cornflour and pour over. Toss quickly until the sauce thickens and everything is hot.

Easy Peanut Sauce

1. Place all the ingredients in a food processor and process until smooth.

Cooks Tips

Serve beef with rice and accompany with the Easy Peanut Sauce.