John Myers
Meat: Roulades, Not Rolled, But from Wok
The perfect meat: roulades, not rolled, but from wok recipe with a picture and simple step-by-step instructions.
- 300 g Beef loin (roast beef) (ma) fresh
- 100 g Smoked bacon
- 2 piece Fresh onions
- 5 piece Sour pickles
- 5 tablespoon Extra virgin olive oil
- 2 teaspoon Herb mustard *
- 4 tablespoon Soy sauce dark, thick and sweet
- 0,5 teaspoon Salt
- 1 teaspoon Black pepper from the mill
- 5 tablespoon Olive oil for frying
- Make a marinade from olive oil, mustard, soy sauce, pepper and salt. Cut the meat into narrow strips and leave to stand in the marinade for about 4 hours. (Refrigerator)
- Peel and cut the onion into large pieces, the bacon into narrow strips and the gherkins into small pieces.
- Now let the olive oil get very hot in a pan and sear the marinated meat in portions at a high temperature. Store temporarily in the marinade bowl.
- In the same fat, first leave out the bacon, then add the onions and only stir in the gherkins when they get this color.
- Finally add the meat, dissolve the marinade with a little water and use it to deglaze the dish. Season to taste with salt and pepper.
- * Link to supply: Medium hot herb mustard
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