Rump steaks with fried Mie noodles and BBQ sauce
very easy
35 mins
35 mins
Ingredients
- 4 thick (approx. 3 cm) rump steaks (à approx. 200 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 6 TABLESPOONS Sunflower oil
- 30 g Sesame seed
- 1 TABLESPOON demerara sugar
- 4 TABLESPOONS Soy sauce
- 1 can(s) (425 ml) strained tomatoes
- 250 g Broccoli
- 300 g Carrots
- 150 g Sweet peas
- 1 red pepper
- 250 g Mie-Nudeln
Directions
- 1
Dab meat dry and season with salt and pepper. Heat 2 tablespoons of oil in a large frying pan and fry the steaks for approx. 4 minutes, turning them over. Take out the steaks, turn them in sesame seeds, put them into an ovenproof dish and cook in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for 20-30 minutes
- 2
For the sauce, briefly caramelise the sugar in the frying pan, deglaze with soy sauce and tomatoes, bring to the boil and reduce to a thick consistency. Season to taste with salt and pepper
- 3
In the meantime, cut the broccoli into florets from the stalk, wash them and, depending on the size, possibly cut them smaller. Peel carrots and cut them into strips. Blanch in boiling salted water for about 2 minutes. Wash the sugar snap peas and cut in half diagonally. Clean, wash and cut the peppers into strips. Cook Mie noodles in boiling water according to package instructions
- 4
Heat 4 tablespoons of oil in a large frying pan and fry the Mie noodles for about 10 minutes. After about 6 minutes add the prepared vegetables. Season with salt. Take the steaks out of the oven, let them rest for a short time and cut them into slices. Arrange noodles, meat and sauce
Nutrition Facts
720 kcal
67 g
25 g
56 g
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