The Neat Meat Company | Recipes & Techniques - chefs recipes

By: Neat Meat  06-Dec-2011
Keywords: Dijon Mustard

From Donna Hay's 'Simple Essentials' beef, lamb + pork cookbook (available from our online pantry section or at the Neat Meat retail store- 47 The Strand, Parnell, Auckland).

650g rump or topside steak

2 teaspoons vegetable oil

1 clove garlic, crushed

2 onions, cut into wedges

1/3 cup Dijon mustard

1/4 cup honey

250g green beans, trimmed

steamed rice, to serve

Trim the steak and cut into slices. Heat a deep non-stick frying pan or wok over high heat until very hot. Add the oil, garlic and onions and cook for 2 minutes. Add the steak strips and cook for 4 minutes or until well browned. Add the mustard, honey and beans and toss to coat. Cook for a further 2-3 minutes or until the beans are just tender. Serve with steamed rice, if desired. Serves 4.

Keywords: Dijon Mustard

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