Beef with Broccoli

Good for 4-6 persons

Cook Time: 15 minutes
Prep Time: 15 minutes

INGREDIENTS
2 tbsp cooking oil
2 tbsp chopped garlic
1 small onion sliced
½ kg beef sirloin, sliced thinly
½ cup MAGGI OYSTER Sauce
2 tbsp brown sugar to taste
1 tsp MAGGI MAGIC SARAP
½ cup water
½ cup sliced carrots
3 cup broccoli florets
PROCEDURE
Heat cooking oil. Stir fry garlic and onion until fragrant and limp.
Add in beef and cook until it changes color. Season with MAGGI OYSTER SAUCE, brown sugar
and MAGGI MAGIC SARAP.
Pour in water and bring to a boil. Add carrots and cook until fork tender.
Stir in broccoli and continue cooking until cooked but not wilted.
Serve immediately.

DIRECTIONS
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches
desired doneness; remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to
the pan.
Cook and stir for 2 minutes.
Serve over rice.

Cucumber Soup
Ingredients

2 large European cucumbers (2 1/4 pounds), halved and seeded—1/2 cup finely diced, the rest
coarsely chopped
1 1/2 cups plain Greek yogurt
3 tablespoons fresh lemon juice
1 small shallot, chopped
1 garlic clove
1/3 cup loosely packed dill
1/4 cup loosely packed flat-leaf parsley leaves
2 tablespoons loosely packed tarragon leaves
1/4 cup olive oil, plus more for drizzling
Salt
Fresh ground white pepper
1/2 red onion, finely chopped
Directions

In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill,
parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white
pepper, cover and refrigerate for at least 8 hours or overnight.

Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced
cucumber, red onion and a drizzle of olive oil and serve.

Beef with white sacue and pepper corn

INGREDIENTS
1.5 kg beef corned silverside
2 tablespoons malt vinegar
1 onion, halved
1 teaspoon black peppercorns
2 whole cloves
1 bay leaf
1 strip lemon rind
Steamed carrots, to serve
Brussels sprouts, to serve
SAUCE
50g butter
1 1/2 tablespoons plain flour
2 teaspoons drained green peppercorns
2 cups (500ml) milk
Salt
METHOD
Step 1
Place beef in a large saucepan of cold water. Bring to boil. Simmer for 5 minutes. Drain into a
colander.
Step 2
Refill saucepan with cold water. Add beef, vinegar, onion, peppercorns, cloves, bay leaf and
lemon rind. Bring to boil. Reduce to a simmer. Cook for 1 1/2 hours or until tender. Remove beef
from saucepan. Set aside, covered with foil, for 10 minutes to rest before slicing.
Step 3
To make sauce, melt butter in a small saucepan over a medium heat. Add flour and peppercorns.
Cook for 1 minute, stirring constantly.
Step 4
Gradually add milk, stirring until well combined. Cook for about 5 minutes, stirring often until
sauce boils and thickens. Remove from heat. Serve sauce over the sliced beef with the steamed
vegetables.

VEGETABLE SOUP
INGREDIENTS
3 medium carrots, peeled
3 large celery stalks
1 medium turnip
1 leek
4 Roma tomatoes
1 handful fresh green beans
1 medium onion, peeled
1 clove garlic, peeled and minced
2 Tbsp extra virgin olive oil
½ cup dry white wine
1 qt beef (or chicken) broth or stock
1 bay leaf
Kosher salt and ground white pepper, to taste
1 Tbsp fresh thyme leaves

Steps:
Cut the carrots, celery, onion, turnip and tomatoes into about ½ inch dice. Trim the ends from the
green beans and then chop them into ½-inch pieces also.
Trim the stem and green part from the leek and discard. Slice the white part lengthwise and rinse
out any dirt. Then chop the leek thinly.
In a heavy-bottomed soup pot, heat the olive oil over a low-to-medium heat.
Add the carrots, celery, onion, garlic and leek and cook for 2-3 minutes or until the onion is
slightly translucent, stirring more or less continuously.
Add the turnip, tomatoes and green beans and cook for another minute, still stirring.
Add the wine and cook for another minute or two or until the wine seems to have reduced by
about half.
Add the beef stock and the bay leaf, increase the heat to medium-high and bring to a boil. Then
lower the heat and simmer for about 15 minutes. Then add the fresh thyme and cook for another 5
minutes or until the turnip is soft but not mushy.
Season to taste with Kosher salt and white pepper and serve right away.