Recipes of the Month Archive  

June 2008

Al Fresco Dining: 
Lo Mien Stir-fry with BBQ Beef rump
Serves 4 

The term Lo Mein comes from Cantonese Lou Mihn, which means "stirred noodles" - a popular Chinese snack meal, traditionally served as a quick lunch or light supper. Here, we have combined Lo Mein with a quick vegetarian stir- fry, perfect side dishes with BBQ for lazy summer afternoons.

Lo Mien

Ingredients

250g Dry noodle
1 jar Zesame Stir-in sauce of your choice

Cooking

• Cook noodle according to pack instruction. Drain. 

• Mix noodle with stir-in sauce.

Stir-fry

Ingredients

1 large size onion or 2 medium size onions
200g Mange tout - diagonal slices 
150g Carrot - thin slice 
1 tbsp Sunflower oil 
1 jar Zesame Stir-fry sauce of your choice

Cooking

• Heat oil in wok or non-stick pan 

• Add in the vegetables, stir-fry for 2-3 minutes 

• Add in the sauce; stir-fry for a further minute.

BBQ Beef rump

Ingredients

500 - 600g Beef rump

1 jar Zesame organic Szechuan Hot Sauce 

1 tbsp sunflower oil

Marinate

Gently flatten beef with meat hammer. Mix meat and sauce together and marinade for minimum 2 hour or ideally overnight in refrigerator.

Cooking 

• Lightly brush both sides of the beef with the sunflower oil 

• Grill over direct medium heat for 5-7 minutes 

• Turn to the other side. Spoon some of the marinade evenly over the meat and grill for another 5-7 minutes or until its thoroughly cooked. Serve warm.

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