Shredded beef flank

Name: Shredded beef flank
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 Baguette (approx. 250 g each); 4 Kluftsteaks (beefsteaks; à approx. 150 g); 1 baby onion; 3 medium-sized tomatoes; 2-3 stem(s) flat-leaf parsley, 2 tablespoons oil; 7-10 Tbsp salt, pepper; 4 TABLESPOONS sweet-sour Asian sauce; 100 ml Mexican sauce (bottle)

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 Baguette (approx. 250 g each)
4 Kluftsteaks (beefsteaks; à approx. 150 g)
1 baby onion
3 medium-sized tomatoes
2-3 stem(s) flat-leaf parsley, 2 tablespoons oil
7-10 Tbsp salt, pepper
4 TABLESPOONS sweet-sour Asian sauce
100 ml Mexican sauce (bottle)

Directions

1
Cut each baguette in half once crosswise and cut lengthwise, but do not cut through. Then carefully break something apart and remove some of the inside of the bread.
2
Dab steaks dry and cut into strips. Peel and halve the onion and cut into fine slices. Wash, quarter and seed the tomatoes. Cut the flesh into strips. Wash parsley and cut finely.
3
Heat the oil in a large frying pan. Fry the meat for 2-3 minutes over a high heat while turning. Season with salt and pepper. Stir in Asian sauce and tomatoes, remove pan from heat. Add onion slices and and parsley, mix everything.
4
Pour into the baguettes and drizzle Mexican sauce over them or serve them separately.