| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Jude3 | 4 | Servings |
INGREDIENTS
| 1 | T | Soy sauce |
| 2 | T | Honey |
| 2 | t | Tomato paste |
| 1 | T | Lemon juice |
| 1 | t | White wine vinegar |
| 1 | T | Sesame seeds |
| 1 | t | MAGGI Garlic Stock Powder |
| 1 | T | Oil |
| 1 | MAGGI French Onion Soup Mix | |
| Freshly ground black pepper | ||
| 500 | g | Rump steak, cut into thin |
| strips | ||
| 200 | g | MAGGI Vermicelli |
| 2 | t | Oil |
| 2 | Celery stalks* | |
| 1 | Carrot* | |
| 1 | Courgettes*, 1 to 2 | |
| 1/4 | c | Bean sprouts or snow pea |
| shoots |
INSTRUCTIONS
cut into thin matchsticks Combine the marinade ingredients in a plastic bag. Add the steak and mix well. Remove the air and seal the bag with a twist tie. Refrigerate for 4 - 24 hours. Add the pasta to a large quantity of boiling salted water and cook for approximately 5 minutes or until just tender. While the pasta is boiling, cook the beef. Heat the 2 tsp oil in a large frying pan. Add the beef and stir fry over a high heat for 2-3 minutes. Add the vegetables and bean sprouts and stir fry for a further 1 minute or until the vegetables are tender but still crisp. Drain the vermicelli and place in a serving dish. Top with the beef mixture and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 183
Calories From Fat: 76
Total Fat: 8.6g
Cholesterol: 0mg
Sodium: 441.3mg
Potassium: 234.6mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 11g
Protein: 12.5g