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Spiced Dark Soy Sauce Beef
MAGGI®
Prep time
1h 20 mins
Cooking time
2 hours
Serves
6 persons
Nutrition Information per serving
244kcal
Ingredients
A
- 1/2 MAGGI Chicken Stock Cube (NO MSG), crumbled
- 5 cloves Garlic
- 1 inch Ginger, sliced
- 3 medium Potatoes, cut into rough chunks
- 1 medium Carrot, cut into rough chunks
- 1 large Red onion, cut into rings
- 300 gram (g) Lean beef, cut into cubes of about 1 x 1 inch
- 2 stalks Coriander leaves, for garnishing
- 2 tablespoons Cooking oil
- 1 tablespoon Red chilli paste, (Chilli boh)
- 1 stick Cinnamon, broken up
- 2 medium Tomatoes, cut into 6 wedges each
- 1/4 MAGGI Liquid Seasoning
- 3 Star anise
- To taste Sugar
- 5 Shallots, sliced
- To taste salt
For the gravy (mix together in a bowl)
- 1 tablespoon MAGGI Tomato Ketchup
- 1 tablespoon MAGGI Oyster Sauce
- 1 tablespoon Soya Sauce
- 1 tablespoon Dark Soy Sauce
- 300 mililiter (ml) Water
Directions
- Rub beef cubes with MAGGI® Seasoning, leave aside for 20 - 30 minutes.
- Blend garlic, shallots and ginger in a blender with some water, or pound with a mortar and pestle.
- In a medium pot, heat 1 tablespoon of cooking oil and fry beef cubes until brown. Dish out and put aside.
- Sauté mixture from (2), chili paste, MAGGI® Chicken Stock Cube No MSG, star anise and cinnamon stick with the remaining cooking oil, until fragrant.
- Add beef, gravy mix, carrot and potato chunks and simmer on low heat for about 1 hour or until beef is tender (and potato easily prick through with a fork). Stir from time to time to prevent sticking.
- Add onion rings and tomato wedges and cook for another 3 minutes. Season with sugar and salt to taste. Garnish with coriander leaves and serve hot with rice.
