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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