Side Dishes

Coriander Black Pepper Beef

  • 0:40 TIME
  • 10 portions
  • 142 calories

Preparation

Ingredients

Beef, ribeye petite roast/filet, boneless, separable lean only, trimmed to 0 fat, choice, raw, Tenderloin or NY Strip, thinly sliced, bite size pieces, 2 each2 lb
Maggi Spicy Seasoning 6 x 400 ml, 8 tsp.1.5 fl.oz
Black pepper, coarse ground, 4 tsp.0.25 oz
Coriander, ground, 2 tsp.3 g
Vegetable oil, 2 tbsp.1 fl.oz
Vegetable oil, divided, 4 tbsp.2 fl.oz
Red onion, thick slices, 2 cups7 oz
Garlic, coarsely chopped, 2 tbsp.1 oz
Soy sauce, Sweet soy sauce, 2 tbsp.2 fl.oz
Maggi Spicy Seasoning 6 x 400 ml, 2 tbsp.0.5 fl.oz
Long green onion, 1' pieces, 2 cups2 oz
Cilantro, roughly chopped, 1-1/2 cup1.5 oz

Method

  1. Massage Spicy Seasoning, pepper and coriander into beef. Coat with vegetable oil, and marinate, refrigerated, for at least 30 minutes or up to 24 hours.
  2. Heat large sauté pan or wok to highest heat possible. Coat pan evenly with 1-1/2 oz. of vegetable oil. Cook beef, stirring occasionally, until brown on edges and still medium rare. Transfer to bowl to keep warm.
  3. Drizzle remaining 1/2 oz. oil into pan. Stir in red onions and garlic and sauté until onions become translucent and garlic begins to brown.
  4. Add juices that have accumulated in bowl, sweet soy sauce and 2 tbsp. Spicy Seasoning and cook until thick and syrupy.
  5. Toss in beef, green onions, and cilantro. Coat evenly. Transfer to platter.

Serve with steamed white rice.

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy142 kcal
Protein21 g
Fats, total5 g
Carbohydrate, total4 g
Sugars, total1 g
Fats, saturated2 g
Fiber, total dietary1 g
Sodium584 mg
Calcium23 mg
Cholesterol59 mg
Iron2 mg
Vitamin C4 mg
Vitamin D3 IU