Roulade wok

Ingredients for 2 servings:

• 250 g beef rump
• 2 tsp mustard, medium hot
• 1 tbsp soy sauce, dark
• 2 garlic cloves
• ½ tsp pepper
• 1 pinch of salt
• 1 pinch of curry powder
• 1 tbsp water
• 50 g smoked bacon
• 2 large onions
• 3 large pickled cucumbers

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the meat into strips. Make a marinade from mustard, soy sauce, grated garlic, pepper, salt, curry powder, and water, and let the meat marinate for about 4-5 hours. Cut the bacon into very thin slices (you can have the butcher do this for you) and fry them in a wok. Remove the crispy slices. Sear the meat in batches, then set aside. Peel the onions and slice them into large half rings. Cut the cucumbers into strips. Fry the onion rings in hot bacon fat until translucent. Then add the bacon, cucumbers, and meat. Dilute the remaining marinade with water and add to the meat. Season to taste with salt, pepper, and mustard, if desired.