800g rump steak, thinly slice the meat (1/2cm thick), then cut into 5-7cm wide pieces.
2 x cloves garlic, peeled, crushed, chopped
2 x medium red onions, cut into rings
1/3 cup dark soy sauce
1/4 cup light soy sauce
2 tbls cumquat juice or lemon juice
3 tsps sugar
5 tbls rice bran oil or olive oil
1. Combine dark soy sauce, light soy sauce, garlic, lemon juice and sugar in a bowl. Set aside.
2. Place beef in a non-metallic bowl. Add the soy sauce marinade and mix to combine. Cover with plastic wrap. Marinate for 15- 30 minutes.
3. Heat 3 tablespoons of oil in a large non-stick fry pan. Cook beef with the marinade on high heat for 8-10 minutes or until the meat is tender. Add the sugar and 1/3 cup of water, stirring occasionally until the sauce is reduced. Add remaining oil. Turn heat on low. Simmer and stir occasionally, until desired thickness is reached and the meat is tender. Add onion and cook for 1 minute. Turn off the heat and cover the pan. Onions should be just cooked and a bit crunchy.
4. Garnish with chopped chives. Serve with cooked rice.
Note: If you find the sauce too salty, add a bit of water and 1 teaspoon of sugar.
This is another recipe passed down to me.Traditionally, Filipinos use cumquat juice for this recipe.