BEEF, AMPALAYA AND EGGPLANT WITH TAUSI SARCIADO


Ingredients:

3/4 kg MONTEREY BEEF ROUND, cut into strips
2 tbsp soy sauce
1 tsp cracked peppercorns
2 tbsp cooking oil
6 cloves garlic, minced
1 (50 g) pc onion, chopped
2 (40 g each) pc tomatoes, sliced
2 cups beef stock
1/4 cup oyster sauce
1 tbsp cornstarch dissolved in 1 tbsp water
1 (400 g) pc ampalaya, cut into strips
1 (200 g) pc large eggplant, cut into rounds and soaked in water to prevent browning
1 pc MAGNOLIA BROWN EGG, beaten
1 (15 g) bundle green onions, chopped

Procedure:

  1. In a mixing bowl, marinate beef with soy sauce and peppercorns for at least 30 minutes. Drain. Reserve marinade.
  2. Heat oil and sauté garlic, onion and tomatoes. Add beef and cook until brown all over. Add stock and oyster sauce and simmer covered until beef is tender.
  3. Add cornstarch mixture, vegetables, tausi and marinade. Bring to a boil. Cook until veggies are almost tender then add beaten egg. Mix well.
  4. Transfer to a serving platter. Top with green onions.

Makes 6 servings.

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