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Coriander Black Pepper Beef

  • 40 min
  • Easy
  • 10
  • 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 each -- 2 lb
  • Maggi Seasoning, 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 cups -- 7 oz
  • Garlic, coarsely chopped, 2 tbsp. -- 1 oz
  • Soy sauce, Sweet soy sauce, 2 tbsp. -- 2 fl.oz
  • Maggi Seasoning 6 x 400 ml, 2 tbsp. -- 0.5 fl.oz
  • Long green onion, 1' pieces, 2 cups -- 2 oz
  • Cilantro, roughly chopped, 1-1/2 cup -- 1.5 oz
Preparation
1
Massage Maggi 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. Maggi Seasoning and cook until thick and syrupy.
5
Toss in beef, green onions, and cilantro. Coat evenly. Transfer to platter.
6
Serve with steamed white rice.
Components