by Maggi Magic
Serve this dish at your next gathering and your guests will remember it long after the last morsel is gone.
- 500 grms beef camto (flank steak), cut into 1 inch cubes
- 2 8g sachet MAGGI MAGIC SARAP
- 1 tbsp annatto seeds (atsuete)
- 3 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 pc medium onion, sliced
- 2 pcs eggplant, sliced ½ inch thick on a bias
- 6 pcs sitaw, cut into 2 ½ inch pieces
- 2 pcs pechay, halved, rinsed and drained well
- ½ cup creamy peanut butter
- 1 cup coconut milk
- 4 cups water
1. Combine the beef with water and MAGGI MAGIC SARAP in a large pot. Cover, bring to a boil, skim the scum and bring down to simmer. Cook for 1 ½ hours or until tender. Strain beef and reserve the broth.
2. Combine annatto seeds and oil in a pot, gently heat for 1minute, set aside to cool and strain seeds. Sauté the garlic and onion in annatto oil for 2minutes.
3. Add the beef and peanut butter. Slowly stir in about 2 cups of the reserved broth and bring it to simmer. Add more broth to achieve your desired consistency.
4. Add eggplant and simmer for 2 minutes. Add sitaw and simmer for another 2 minutes. Add pechay and simmer for another minute.
5. Pour in the coconut milk and bring it to a simmer. Season with 1 sachet of MAGGI MAGIC SARAP.
6. Transfer into a serving bowl and serve hot.
2. Combine annatto seeds and oil in a pot, gently heat for 1minute, set aside to cool and strain seeds. Sauté the garlic and onion in annatto oil for 2minutes.
3. Add the beef and peanut butter. Slowly stir in about 2 cups of the reserved broth and bring it to simmer. Add more broth to achieve your desired consistency.
4. Add eggplant and simmer for 2 minutes. Add sitaw and simmer for another 2 minutes. Add pechay and simmer for another minute.
5. Pour in the coconut milk and bring it to a simmer. Season with 1 sachet of MAGGI MAGIC SARAP.
6. Transfer into a serving bowl and serve hot.
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