Sizzling Steaks(Daging)

• 4 (200 g) rump steak
• 1 clove garlic, crushed (I use 4 so if you like garlic you can increase the qty)
• 1 inch gingerroot, peeled and finely chopped
• 2 teaspoons whole black peppercorns
• 1 tablespoon sugar
• 2 tablespoons tamarind paste
• 3 tablespoons dark soya sauce
• 1 tablespoon oyster sauce
• vegetable oil, for brushing
• 75 ml beef stock
• 2 tablespoons tomato sauce
• 1 teaspoon chili sauce
• 1 lime, juice of

1. Blend all ingr.
2. except the beef together.
3. Pour over the steaks and marinate for upto 8 hours Heat a cast iron skillet over high heat and put the meat slices into the pan without the marinade and cook on high both sides till done.
4. (acc.
5. to preference) Put the marinade on to boil in a pan and add the dipping sauce ingredients to it.
6. Simmer for some time.
7. Serve the steaks and the dipping sauce at the side.
8. Also serve an array of julienned vegetables (carrots, cabbage, etc) over the steaks for effect.

rump steak, clove garlic, gingerroot, whole black peppercorns, sugar, tamarind paste, dark soya sauce, oyster sauce, vegetable oil, beef stock, tomato sauce, chili sauce, lime

Taken from www.food.com/recipe/sizzling-steaks-daging-89322 (may not work)