RUMP ROAST WITH STIR-FRIED VEG­ETA­BLES

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 6 to 8 serv­ings.

10 Tbsp. olive oil

800 gr. rump roast or sir­loin, cut into strips 6 Tbsp. olive oil

1 large red pep­per, cut into thin strips 6 cloves of gar­lic, crushed or chopped 2 Tbsp. honey

2 Tbsp. silan

1 Tbsp. sweet chili sauce

¼ cup soy sauce

1 tsp. Di­jon mus­tard with gran­ules

1 Tbsp. brown sugar

Salt and pep­per, to taste

1 pack­age (800 gr.) frozen veg­eta­bles 1 Tbsp. light and black sesame seeds

Heat four ta­ble­spoons of olive oil in a wok and fry meat strips for 3 to 4 min­utes. Re­move and place in a bowl.

In re­main­ing oil, fry red pep­per and gar­lic for 2 to 3 min­utes and then re­move from flame. Add the rest of the in­gre­di­ents ex­cept for the veg­eta­bles and sesame seeds. Mix. Turn flame back on and cook for 3 to 4 min­utes. Add the veg­eta­bles and fry for 5 min­utes. Add the meat and fry for 2 to 3 min­utes. Taste and ad­just sea­son­ings. Pour sesame seeds on top, mix and serve hot.

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