John Myers
Clár ábhair
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Comhábhair
- 350 g Stéig Rump
- 4 tbsp Anlann soighe dorcha
- 2 tbsp Cnapán trátaí
- 1 tbsp Sú aoil úr
- 1 CTA Coriander úrmheilte
- 2 tbsp Ola plandúil
- 175 g Piseanna sneachta
- 200 g Shoots bambú stánaithe
- 2 CTA Ola sesame donn
- 3 pc Clóibh gairleog mionghearrtha
treoracha
- Wash the rump steak, pat dry and cut into 2-3mm thick strips.
- Mix the soy sauce, tomato ketchup, chopped garlic, lime juice and coriander with the rump steak strips in a NON-METALLIC bowl.
- Cover the bowl and set aside and marinate for a good 1 hour. May be longer if there is enough time.
- Heat the vegetable oil (I had rapeseed oil) in a pan (WOK) and add the marinated meat. Fry for approx. 4-5 minutes. Remove meat and set aside.
- Put the sugar snap peas (washed and drained), bamboo shoots (drained) in the hot WOK (pan) and fry for approx. 5 minutes over high heat and constantly turning.
- Add the meat again and drizzle with sesame oil and mix well.
- We also had basmati rice mixed with turmeric. Tastes very tasty and has a nice yellow color. It's also cheaper than saffron.
Cothú
Ag Freastal: 100gCalories: 275kcal
