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3-COLORED BEEF ROLLS IN CHICKEN MARINADE
(Serving Size 4)

Cooking Method
Pan Fry

INGREDIENTS
- Beef Fillet (about 250 g / 8 oz) 12 thin slices
- Asparagus (cut into 12 strips) 90 g / 3 oz
- HAC Baby Corn (cut into 12 strips) 75 g / 2.5 oz
- Bell Pepper (cut into 12 strips) ½

MARINADE
- Lee Kum Kee Chicken Marinade 2 tbsp
- Lee Kum Kee Sesame Oil 1 tsp
- Pepper to taste

SAUCE MIX
- Lee Kum Kee Chicken Marinade 3 tbsp
- Water 2 tbsp

INSTRUCTIONS
1. Mix beef with marinade.

2. Blanch asparagus and baby corn in boiling water. Drain.

3. Arrange asparagus, baby corn and bell pepper on beef slices and roll up.

4. Grill or pan-fry beef rolls in 2 tbsp oil until golden yellow and done. Put on a serving plate.

5. Heat 1 tbsp oil. Add sauce mix, heat through and pour over beef rolls.

NOTE: You can prepare the sauce mix as the dipping sauce when you do grilling/barbecue.

Recipe adapted from Lee Kum Kee - www.lkk.com

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