Ingredients
Marinade
- 1.5 tbsp Coconut Aminos
- 1 tsp Coconut sugar
- 1 tsp bicarb of soda
Gravy
- 1 tbsp Coconut Aminos
- 1 tbsp Lee Kum Kee Fine Shrimp Sauce
Thickening
- 3 tbsp tapioca flour
- 6 tbsp water
Other
- 500 g Rump Steak, Sliced thinly across grain
- 3 stalk Celery, Cut diagonally
- 1 clove garlic
- 1 red capsicum
- 45 g Macadamia Oil (or other nut oil)
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mix the marinade ingredients to sliced beef and stand for 1 hour.
2. Place garlic in TM bowl and chop, Speed7 / 5 seconds. Scrape down side of bowl.
3. Add oil and saute, Varoma / Speed1 / 6 minutes.
4. Insert butterfly, add meat, gravy ingredients and cook, 100 deg / speed 1 / 6 minutes /
"Counter-clockwise operation" .5. Add celery and capsicum and cook 100 deg / speed 1 / 5 minutes /
"Counter-clockwise operation" .6. In separate bowl, combine tapioca flour and water.
7. In the last 2 minutes of cooking, add the flour and water mixture through the lid opening.
8. Serve with Cauliflower Rice
Beef and Celery Stir Fry
Tip
Adjust the saltiness of this dish accordingly.
Recipe for Cauliflower Rice is found in Recipe Comminuty .
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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