Soy Ginger And Garlic Beef Baguette With Stir-Fryed Vegetables


Pre-heat an oven to 180C

Firstly slice the beef rump into thick slices and place on a plate.

Pour over the Pureety Soy Ginger and Garlic sachet, cover with clingfilm and place in the fridge for 10 minutes to marinade.


To cook the dish place a frying pan over a high heat.

Then place the baguettes in the pre-heated oven for 5-10 minutes.

Meanwhile add the vegetable oil to the now hot frying pan.

When the oil is smoking add the sliced red onions, peppers and carrots and stir-fry for 2-3 minutes.

Next add the sliced beef rump, making sure any excess sauce is scraped into the pan. (Take care here as the pan will be very hot, therefore there may be the risk of burns etc if care is not taken!)

Cook the mixture for a further 4-5 minutes, stirring all the time.

If and when the liquid in the pan becomes very thick or drys up add the water to the pan to loosen the mixture up.

To serve remove the baguettes from the oven, slice in half and spoon the beef mixture generously inside each baguette.

Serve on suitable plates with french fries on the side.


250gm x Beef rump
1 x Pureety Soy Ginger and Garlic Sachet
1/2 x Red onion (Sliced)
1/2 x Red pepper (Sliced)
1 x Small carrot (Sliced)
2 x Par baked baguettes
50ml x Water
1tbsp x Vegetable oil
Salt and pepper (To taste)