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Boil some water in a small casserole, add and cook carrot strips and bell pepper strips for 2 minutes, remove and drain.
Flatten each steak between 2 sheets of cling film using a rolling pin.
Combine the Ricotta cheese, crushed garlic, black pepper and parsley in a bowl and spread them evenly over the steak slices. Top with a leaf of spinach and equal strips of carrots and bell pepper. Roll up to enclose and secure with toothpicks.
Warm the olive oil in a nonstick pan and carefully fry the rolls over medium heat for 4 minutes or until well browned.
Mix water and corn flour together, then and add them to the pan. Add MAGGI Less Salt Chicken Stock cubes, onion and mustard. Bring to boil, simmer covered over low heat for 20 minutes or until the rolls are cooked.
Remove the toothpicks from the rolls and serve with cooked vegetables and cooked rice.
Per Portion of 300g
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