RUMP ROAST WITH STIR-FRIED VEGETABLES
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.