Monday 23 March 2020

MONGOLIAN BEEF


MONGOLIAN BEEF
Serves 2

400g thin lean steak fillet
300g of taglietelle (14pp)
1 large onion
250 grams mushrooms, quartered
½ each of red/yellow pepper, chopped thickly
1 tablespoon French mustard (dark)
1 tablespoon Dijon mustard
1 tablespoon wholegrain mustard
1 tablespoon English mustard
150 mls skimmed milk
3 tablespoon single cream (2pp)
2 tablespoon scwartz garlic pepper
The night before: Tenderize the steak so they are nice and thin.
Make up a marinade using the all the mustards and a splash of milk.
Cut the steak into small squares. mix in with the marinade, cover and refrigerate overnight.
Spray a large frying pan or wok liberally with fry light, and fry the steak, onions, mushrooms and peppers until steak is browned and onions are tender.
Add the rest of the milk and mix well.
Turn down the heat and simmer for approximately 30 minutes, stirring occasionally.
Meanwhile boil the taglietelle as per packet instructions, drain and set aside.
Once the sauce has thickened, add the cream and garlic pepper and mix well.
Add the taglietelle and stir into the sauce.
Simmer for 5 minutes until warmed through.

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