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1100 g beef fillet, cut into strips
pinch of ground black pepper
5 cloves garlic, thinly sliced
2 tablespoons olive oil
500 ml water
2 cubes MAGGI® Chicken Less Salt Bouillon
1 teaspoon corn flour
2 cups cherry tomatoes
5 tablespoons balsamic vinegar
First, marinate the meat by putting the steak strips in a bowl and adding 4 generous pinches of black pepper, the sliced garlic and olive oil. Mix the ingredients together so the meat is well coated and place in a sealed container. Leave to marinate in the fridge for 2 hours.
Boil the 500ml of water with the 2 MAGGI® Chicken Less Salt Bouillon cubes and cornflour and set aside.
When you are ready to cook, preheat the oven to 150 °C and roast the tomatoes for 15 minutes.
Place a heavy-based frying pan or wok on high heat; divide the meat into 4 batches. Stir the first batch for 20 seconds, turning it throughout. Add ¼ of the roasted tomatoes and a dash of balsamic. Stir-fry for 10 seconds then spoon in an oven-proof dish, cover with foil and keep aside.
Fry the remaining batches the same way. Just before the last batch is ready, return all the batches to the pan and toss everything together with the chicken stock for 1 minute. Serve immediately.
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