Sesame beef with vermicelli

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



*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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