Yield: 4 servings
|1 tablespoon||Soy sauce|
|2 teaspoons||Tomato paste|
|1 tablespoon||Lemon juice|
|1 teaspoon||White wine vinegar|
|1 tablespoon||Sesame seeds|
|1 teaspoon||MAGGI Garlic Stock Powder|
|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 \N||Celery stalks*|
|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.