Season the Cornflour with Salt and Pepper – coat the Rump strips with the seasoned Cornflour
Heat the Oil – about 2 -3 centimeters (an inch) deep in a large skillet – fry the Rump strips in batches, 2 – 3 minutes per batch – drain on paper towel and keep aside
Using the same Oil, fry the Rice Noodles until puffed – remove, drain on paper towel and keep aside
Meanwhile, mix the 2 t Cornflour with the Cold Water to form a paste – set aside
In a medium saucepan, bring the Tomato Sauce, Sweet and Sour Sauce, Soy Sauce, Ginger and White Wine Vinegar to a boil – reduce heat and add the Water Chestnuts – simmer 1 -2 minutes – add the Cornflour paste and cook another minute or until the sauce thickens
Add the fried Rump to the sauce and heat through
Place the fried Rice Noodles on one side of a large serving platter
Arrange the Lettuce next to the Noodles on the serving plate, top with the Spring Onions, Carrot and Cucumber – spoon over the Beef and sprinkle with Sesame seed
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.