- 1100 g beef fillet
- 1 pinch ground black pepper
- 5 cloves Garlic
- 2 tablespoons Olive oil
- 500 ml Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 teaspoon corn flour
- 2 cups Cherry tomatoes
- 5 tablespoons Balsamic vinegar
INGREDIENTS
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
- 1100 g beef fillet
- 1 pinch ground black pepper
- 5 cloves Garlic
- 2 tablespoons Olive oil
- 500 ml Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 1 teaspoon corn flour
- 2 cups Cherry tomatoes
- 5 tablespoons Balsamic vinegar
HOW TO PREPARE
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
1
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.
2
Boil the 500ml of water with the 2 MAGGI Less Salt Chicken Stock cubes and cornflour and set aside.
3
When you are ready to cook, preheat the oven to 150 °C and roast the tomatoes for 15 minutes.
4
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.
5
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.
NUTRITIONAL INFORMATION
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with
- Energy 235 (Kcal)
- Protein 35 (g)
- Carbohydrate 5.8 (g)
- Total Fat 8.1 (g)
REVIEWS
Pan Fried Beef Strips with Roasted Cherry Tomato Spanish Style with