Mexican meat strips

Recipe from: 3/19/1998 12:00:00 AM
Ingredients 17
Servings 6
Time

Ingredients

  • 1
    kg
    rump steak
  • 5
    ml
    crushed garlic
  • 5
    ml
    salt
  • 1
    red chilli, seeded and finely chopped
  • 10
    ml
    Mexican spices
  • 5
    ml
    black pepper
  • 15
    ml
    Worcestershire sauce
  • SAUCE
  • 250
    ml
    tomato purée
  • 15
    ml
    Worcestershire sauce
  • 2
    ml
    salt
  • 1
    red chilli, seeded and finely chopped
  • 2
    ml
    black pepper
  • 2
    ml
    origanum
  • 1
    clove garlic, crushed
  • 250
    ml
    grated cheddar cheese
  • 500
    g
    pasta of your choice
 

Method

 
Slice the meat into thin strips. Mix the remaining ingredients, except the sauce ingredients, and cover the meat with the mixture. Leave for about an hour before cooking the meat. In a small saucepan blend all the sauce ingredients except the cheese and bring to the boil. Simmer for 5 minutes and stir in the cheese just before serving. Cook the pasta in sufficient rapidly boiling salted water until just done and drain. Heat a little oil in a pan and fry the meat strips until done. Serve the meat with the pasta and sauce. Serves 4-6
 

Read more on: beef  |  shallow-fry
 

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