BBQ ‘Sloppy’ Beef And Onion Baguette

PREPARATION

Pre-heat an oven to 180C.

COOKING METHOD

Place the baguette in a pre-heated oven for 5 minutes.

Meanwhile, heat a wok over a high heat, and add the vegetable oil.

When the oil is smoking, add the beef rump and stir-fry for 1-2 minutes until starting to brown.

Then add the sliced red onion, and stir-fry for a further 1 minute.

Next add the garlic and stir-fry for another 1 minute.

Reduce the heat and add the Pureety Hickory Barbecue sachet to the wok, and simmer gently for another 2 minutes.

The baguettes should now be ready, and should be removed from the oven, and each sliced in half.

Ingredients

300gm x Beef rump (Thinly sliced)
1 x Pureety Hickory Barbeque Sachet
1 x Red onion (Sliced)
2 x Part cooked baguette
2tbsp x Wholegrain mustard
1tbsp x Vegetable oil
1 x Garlic clove (Finely chopped)
Salt and pepper (to taste)