Beef Ampalaya With Sotanghon

WHAT YOU WILL NEED:1/4 kg ampalaya, seeded and sliced thinly
4 cloves garlic, crushed
1 pc medium onion, sliced
150 g beef sirloin, cut into thin strips
1 pc beef bouillon cube
1 pouch (200 grams) DEL MONTE Original Style Tomato Sauce
50 g sotanghon, cut into shorter strands

HERE'S HOW:

1. Prepare brine solution by mixing 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) with 1-1/2 cups water. Soak ampalaya in brine solution for 10 minutes. Squeeze and set aside.
2. Saute garlic, onion and beef. Add bouillon cube, DEL MONTE Tomato Sauce, 1 tsp sugar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1-1/2 cups water. Simmer for 10 minutes.
3. Add sotanghon and cook for 2 minutes, stirring occasionally. Add ampalaya and cook for 3 minutes or until tender.

Servings: 7

High in Vitamin B12 – prevents anemia.