Chinese Yorkshire beef
A visit to the kitchen at Bendgate house gave us a new way to use rump steak.
Earlier this week Stewart and I, accompanied by a hungry young apprentice on holiday from school, traveled to Long Preston to film Julia Marley of Bendgate Foods for our forthcoming podcast series. Julia cooked a number of dishes for us using locally farmed beef and we discussed the advantages of buying food from a producer that you know.
One of the dishes was a fantastic Chinese style beef with noodles, cooked using some Dales rump steak and, as Julia pointed out, although the steak may be a little more expensive than supermarket beef, for around £5 there was more than enough to make a meal for at least four people. In our case three very hungry people. The meat cooked beautifully and because of the quality and the fact that it had been properly hung, there was virtually no shrinkage when it was fried in the wok.
We will post the recipe shortly when we have completed the podcast.
