Yield: 4 servings
| Measure | 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 |
| \N \N | Freshly ground black pepper |
| 500 grams | Rump steak; cut into thin |
| \N \N | ; strips |
| 200 grams | MAGGI Vermicelli |
| 2 teaspoons | Oil |
| 2 \N | Celery stalks* |
| 1 \N | Carrot* |
| 1 \N | Courgettes*; (1 to 2) |
| ¼ cup | Bean sprouts or snow pea shoots |
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.