| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Jude3 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Honey |
| 2 |
ts |
Tomato paste |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
White wine vinegar |
| 1 |
tb |
Sesame seeds |
| 1 |
ts |
MAGGI Garlic Stock Powder |
| 1 |
tb |
Oil |
| 1 |
pk |
MAGGI French Onion Soup Mix |
|
|
Freshly ground black pepper |
| 500 |
g |
Rump steak; cut into thin |
|
|
; strips |
| 200 |
g |
MAGGI Vermicelli |
| 2 |
ts |
Oil |
| 2 |
|
Celery stalks* |
| 1 |
|
Carrot* |
| 1 |
|
Courgettes*; (1 to 2) |
| 1/4 |
c |
Bean sprouts or snow pea shoots |
INSTRUCTIONS
MARINADE
BEEF
*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.
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