Sesame beef with vermicelli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Honey |
| 2 | teaspoons | Tomato paste |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | White wine vinegar |
| 1 | tablespoon | Sesame seeds |
| 1 | teaspoon | MAGGI Garlic Stock Powder |
| 1 | tablespoon | Oil |
| 1 | pack | MAGGI French Onion Soup Mix |
| Freshly ground black pepper | ||
| 500 | grams | Rump steak; cut into thin |
| ; strips | ||
| 200 | grams | MAGGI Vermicelli |
| 2 | teaspoons | Oil |
| 2 | Celery stalks* | |
| 1 | Carrot* | |
| 1 | Courgettes*; (1 to 2) | |
| ¼ | cup | Bean sprouts or snow pea shoots |
Directions
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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