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Free Range Medium Shell Eggs (020017)
IMAGINATIVE CUISINE Sweet Red Chilli Dipping Sauce (053691)
LEE KUM KEE Black Bean Sauce
GREENS Garden Peas (Fancy) (200040)
Vegetable Spring Rolls (405039)
Chestnut Mushrooms (Paris Brown) (DV0024)
Bavette Steak
Cook rice, cool and chill, defrost peas and sweetcorn. Deep fry spring rolls in hot oil at 180°c for 9 mins and then drain on kitchen towel. Thinly slice bavette steak. Dice peppers and onions into large chunks and cut mushrooms into thick slices. Heat oil in a pan and gently fry peppers, onions and mushrooms until softened, turn up the heat and add the steak. Cook for 2-3 minutes until meat is sealed and then add the sauce, bring to a gentle simmer.
Beat eggs with a little water and salt and pepper. Heat a little oil in a wok over a high heat then add eggs and stir constantly so they scramble. Whilst still slightly liquid add rice, peas and sweetcorn stirring constantly so they heat evenly. Heat noodles in a microwave until piping hot. Serve dishes in separate bowls along with spring rolls and spring onion and mixed chilli garnish.