GINGER BEEF & BROCCOLI

WHAT YOU WILL NEED:
1 tub Knorr® Homestyle Stock - Beef
2 tsp. sesame oil, divided
2 tsp. firmly packed brown sugar
2 tsp. finely chopped fresh ginger [or 1/2 tsp. ground ginger]
1/4 tsp. crushed red pepper flakes
1 lb. boneless sirloin steak, thinly sliced
1 Tbsp. vegetable oil
1 cup water
1 cup water
6 cups broccoli florets
1 Tbsp. cornstarch

HERE'S HOW:

• Mash Knorr® Homestyle Stock - Beef, 1 teaspoon sesame oil, brown sugar, ginger and red pepper flakes in small bowl with fork until blended. Toss steak with ½ of the stock mixture.
• Heat vegetable oil in large nonstick skillet over medium-high heat and brown steak, in 2 batches, stirring quickly, about 5 minutes. Remove steak and set aside.
• Stir remaining stock mixture, water and broccoli into same skillet and cook covered until broccoli is crisp-tender, about 3 minutes. Blend cornstarch with reserved 1 tablespoon water and stir into skillet. Bring to a boil over high heat, then reduce heat to low. Return steak to skillet and heat through. Stir in remaining 1 teaspoon sesame oil. Serve, if desired, with hot cooked rice.

NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 280
Calories from Fat 130
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 690 mg
Total Carbs 11 g
Dietary Fiber 3 g
Sugars 3 g
Protein 28 g
Vitamin A 60 %
Vitamin C 170 %
Calcium 8 %
Iron 15 %

ALASKA CREMA BEEF STEW

Ingredients:
2 tbsp oil
1/4 cup onion
1 tbsp garlic
1 1/2 cups beef strips
2 cups beef broth
1/2 cup potatoes
1/2 cup carrots
1 pc. beef broth cube
1/2 cup bell pepper
1 cup Alaska Crema
salt and pepper

Procedure:

1. Pressure Cook beef until beef is tender. After pressure cooking, set aside beef broth.
2. In a pan saute onion and garlic in oil, add cooked beef then add beef broth.
3. Simmer for a few minutes.
4. Add beef broth cube, potatoes carrots and bell pepper. Allow to simmer until vegetable become tender.
5. Add in Alaska Crema and stir until well incorporated.
6. Season with salt and pepper.

SKILLET BEEF STROGANOFF

INGREDIENTS
1 lb. ground beef
1 medium onion, chopped
1 clove garlic [or , finely chopped]
1 1/2 cups water
1/2 cup milk
1 Tbsp. I Can't Believe It's Not Butter!® Spread
1 package Knorr® Pasta Sides™ - Stroganoff

DIRECTIONS

1. Brown ground beef with onion and garlic in 12-inch nonstick skillet over medium-high heat; drain. Remove and set aside.
2. Stir in water, milk and Spread and bring to a boil. Stir in Knorr® Pasta Sides™ - Stroganoff. Return to a boil over high heat. Reduce heat to medium and cook, stirring occasionally, 8 minutes or until pasta is tender.
3. Stir in ground beef mixture; heat through.

HOME-STYLE POT ROAST

WHAT YOU WILL NEED:
1 Tbsp. vegetable oil
2 1/2 lbs. boneless beef chuck steak
3 medium onions, thinly sliced
2 cloves garlic, finely chopped
1 tsp. finely chopped fresh thyme
1/4 cup dry red wine
1 tub Knorr® Homestyle Stock - Beef
1 1/3 cups water
2 cups baby carrots

HERE'S HOW:

1. Preheat oven 350°. Heat oil in large oven-proof saucepot over medium-high heat and brown beef. Remove beef and set aside.
2. Reduce heat to medium and cook onions, stirring frequently, 8 minutes. Stir in garlic and thyme and cook 1 minute. Stir in wine, Knorr® Homestyle Stock - Beef and 1 cup water until Stock is melted. Return beef to saucepot. Bake covered 2 hours. Stir in carrots and bake an additional 30 minutes or until beef and carrots are tender. Remove beef and carrots to serving platter and keep warm.
3. To make gravy, combine 2 tablespoons all-purpose flour with remaining 1/3 cup water in small bowl. Stir into sauce with wire whisk and bring to a boil over high heat. Reduce heat to medium and cook, stirring constantly, until thickened, about 5 minutes.

NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 320
Calories from Fat 100
Total Fat 11 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 115 mg
Sodium 490 mg
Total Carbs 10 g
Dietary Fiber 2 g
Sugars 5 g
Protein 40 g
Vitamin A 110 %
Vitamin C 10 %
Calcium 4 %
Iron 20 %

HOME-STYLE MEATLOAF

WHAT YOU WILL NEED:
1 tub Knorr® Homestyle Stock - Beef
1/4 cup water
1/2 cup plain dry bread crumbs
1 1/2 lbs. ground beef
1 cup finely chopped mushrooms
1/4 cup finely chopped onion
2 Tbsp. fresh parsley leaves
1 egg

HERE'S HOW:

• Preheat oven 350°. Combine all ingredients in large bowl.
• Shape into loaf in 13 x 9-inch baking or roasting pan.
• Bake uncovered 50 minutes or until done. Let stand 10 minutes before serving.

NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 220
Calories from Fat 70
Total Fat 7 g
Saturated Fat 3.5 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 570 mg
Total Carbs 8 g
Dietary Fiber 1 g
Sugars 1 g
Protein 27 g
Vitamin A 2 %
Vitamin C 4 %
Calcium 4 %
Iron 20 %

HEARTY BEEF CHILI

Throw together this chili recipe while making your dinner for Sunday night. Refrigerate and serve on a busy weeknight.

WHAT YOU WILL NEED:
1 lb. ground beef
1 small onion, finely chopped
1 medium red bell pepper [or green bell pepper]
1 clove garlic
1 tub Knorr® Homestyle Stock - Beef
1/2 tsp. ground chipotle chili pepper
1 can (28 oz.) crushed tomatoes
1 can (15.5 oz.) red kidney beans, rinsed and drained

HERE'S HOW:

• Cook ground beef, onion and red pepper in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
• Stir in Knorr® Homestyle Stock - Beef and chipotle chili pepper (use more if desired) until Stock is melted.
• Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 230
Calories from Fat 45
Total Fat 5 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 820 mg
Total Carbs 24 g
Dietary Fiber 7 g
Sugars 3 g
Protein 23 g
Vitamin A 30 %
Vitamin C 70 %
Calcium 8 %
Iron 25 %

HOMESTYLE BEEF STEW

Beef's iron is easier for your body to absorb than that found in plant sources, like tofu. Try this tonight to help give you and your family the energy needed to survive hectic weeknights.

WHAT YOU WILL NEED:
1 lb. beef eye round roast, cut into 1-inch pieces
2 Tbsp. all-purpose flour
2 Tbsp. vegetable oil
2 medium onions, chopped
2 cloves garlic, finely chopped
1 tub Knorr® Homestyle Stock - Beef
2 cups water
2 tsp. Worcestershire sauce
4 cups baby red potatoes, halved
3 carrots, sliced

HERE'S HOW:

• Toss beef with flour; set aside.
• Heat oil in large saucepan over medium heat and brown beef. Remove beef from saucepot; set aside.
• Stir onions and garlic into same saucepot and cook, stirring frequently, until onions are tender, about 4 minutes. Stir in Knorr® Homestyle Stock - Beef, water, Worcestershire sauce and beef. Bring to a boil over high heat, stirring until Stock is melted. Reduce heat to low and simmer covered, stirring occasionally, 40 minutes or until beef is almost tender. Stir in potatoes and carrots and simmer an additional 40 minutes or until beef and vegetables are tender.

NUTRITIONAL INFORMATION
Serving Size: 1 serving
Amount Per Serving:
Calories 410
Calories from Fat 100
Total Fat 11 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 45 mg
Sodium 750 mg
Total Carbs 44 g
Dietary Fiber 4 g
Sugars 5 g
Protein 31 g
Vitamin A 150 %
Vitamin C 70 %
Calcium 6 %
Iron 25 %

BEEFY VEGETABLE TACO PIE

WHAT YOU WILL NEED:
1 lb. ground beef
1 Tbsp. chili powder
1 can (14.5 oz.) tomatoes, drained
1 package (10 oz./300 g) frozen mixed vegetables, thawed
1 package Knorr® Fiesta Sides™ - Taco Rice, prepared according to package directions
3/4 cup shredded cheddar cheese (about 3 oz.)
2 (10-in.) burrito size flour tortillas
1 cup iceberg lettuce leaves

HERE'S HOW:

• Preheat oven to 350°.
• Brown ground beef and chili powder in 12-inch nonstick skillet over medium-high heat, stirring occasionally, about 4 minutes. Stir in tomatoes and vegetables and cook an additional 5 minutes.
• Arrange 1/3 of the beef mixture in 9-inch deep dish pie plate. Evenly spread 1/3 of the prepared Knorr® Fiesta Sides™ - Taco Rice over top. Sprinkle with 1/4 cup cheese, then top with 1 tortilla. Repeat layers ending with remaining 1/4 cup cheese.
• Bake uncovered 15 minutes or until heated through and cheese is melted. Garnish with lettuce and, if desired, sour cream and chopped cilantro.

CHIPOTLE CHEESE STEAK PASTA

WHAT YOU WILL NEED:
1 Knorr® Beef flavored Bouillon Cube, crumbled
1 Tbsp. olive oil
1 lb. sirloin steak, thinly sliced
1 small sweet onion, thinly sliced (about 1-1/2 cups)
1 green or red bell pepper, sliced
1 package Knorr® Menu Flavors Pasta Sides™ - Chipotle Rosa

HERE'S HOW:

• Combine Knorr® Beef flavored Bouillon Cube with olive oil in medium bowl; toss with steak.
• Cook steak in 12-inch nonstick skillet over medium-high heat, in batches, until desired doneness, about 2 minutes. Remove steak; set aside and keep warm.
• Stir onion and green pepper into same skillet and cook over medium-high heat, stirring occasionally, until vegetables are golden brown, about 6 minutes. Cook covered until vegetables are tender, about 4 minutes.
• Meanwhile, prepare Knorr® Menu Flavors Pasta Sides™ - Chipotle Rosa according to package directions.
• Return steak to skillet; heat through. Serve over hot Pasta.

BRAISED SHORT RIBS WITH GRAVY

WHAT YOU WILL NEED:
6 Tbsp. olive oil
3 1/2 lbs. beef short ribs
1 large onion, finely chopped
2 cloves garlic
2 tubs Knorr® Homestyle Stock - Beef
5 cups water
2 tsp. fresh thyme
2 bay leaves
4 large carrot
2 tsp. cornstarch
1 package (8 oz.) cipollini onions, peeled

HERE'S HOW:

• Preheat oven to 325°.
• Heat 2 tablespoons olive oil in large skillet over medium-high heat and brown short ribs on all sides. Remove short ribs to plate. Deglaze pan with a little water, then add to large heavy-duty oven-proof pot with lid.
• Heat remaining 1 tablespoon olive oil in another skillet over low heat and cook onion and garlic to caramelize. Stir into pot with deglazing liquid. Stir in Knorr® Homestyle Stock - Beef and water. Bring to a boil over high heat. Stir in ribs, thyme and bay leaves. Cover tightly with aluminum foil, then cover with pot lid. Bake covered 2 hours. Add carrots and bake until ribs and carrots are tender, about 30 minutes.
• Meanwhile, brown cipollini onions in remaining 2 tablespoons olive oil over medium heat in another skillet; set aside.
• Remove ribs to serving dish and keep warm; skim fat from stock. Whisk in cornstarch blended with 1/4 cup water. Bring stock to a boil and continue boiling over medium heat until slightly thickened, about 5 minutes. Pour gravy over ribs to serve. Garnish with caramelized cipollini onions and, if desired, additional fresh thyme.

HEARTY CHIPOTLE CHILI

WHAT YOU WILL NEED:
1 lb. ground beef
1 small onion, chopped
1 medium red or green bell pepper, chopped
1 clove garlic, finely chopped
1/2 tsp. ground chipotle chile pepper
1 tub Knorr® Homestyle Stock - Beef
1 can (28 oz.) crushed tomatoes
1 can (15.5 oz.) black beans, rinsed and drained

HERE'S HOW:

• Cook ground beef, onion, red pepper and garlic in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
• Stir in Knorr® Homestyle Stock - Beef and chipotle chile pepper until Stock is melted.
• Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until heated through, about 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

NUTRITIONAL INFORMATION

Serving Size: 6 servings
Amount Per Serving:
Calories 280
Calories from Fat 110
Total Fat 13 g
Saturated Fat 5 g
Trans Fat 0.5 g
Cholesterol 50 mg
Sodium 860 mg
Total Carbs 22 g
Dietary Fiber 6 g
Sugars 7 g
Protein 20 g
Vitamin A 20 %
Vitamin C 60 %
Calcium 8 %
Iron 25 %

Beef Tapa and Asparagus Pasta

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 4-6

WHAT YOU WILL NEED:

¼ kg beef sirloin, cut into thin strips
2 tsp MAGGI MAGIC SARAP
Salt and pepper to taste
¼ cup butter
¼ cup olive oil
1 big red bell pepper, roasted, peeled and chopped
1 cup asparagus spears
1 cup tomato sauce
½ cup NESTLÉ All Purpose Cream
300g penne pasta, cooked al dente

HERE'S HOW:

1. Sprinkle sirloin with MAGGI MAGIC SARAP, salt and pepper. Heat butter and pan-fry sirloin for 3 minutes or until tender and light brown in color.
2. Set aside beef on one side of the pan then add olive oil.
3. Sauté bell pepper and asparagus. Pour in tomato sauce and NESTLÉ All Purpose Cream. Bring to a simmer.
4. Toss in pasta and mix very well to fully coat pasta with the sauce.
5. Serve with sliced toast or baguette on the side.

Nutritional Content:
Calories: 357
Carbohydrates (g): 20
Protein (g): 13
Fats (g): 25

Balbacua

WHAT YOU WILL NEED:
1.5 kg balbacua set (paa, balat, mukha, buntot), skin part cut into wide
rectangular strips
1 sachet (18 g) DEL MONTE Sandosenang Sarap All-in-One Seasoning
2 tbsp DEL MONTE Tomato Paste
1 tbsp peanut butter
2 tbsp tausi
2 pcs siling espada
* alternative to balbacua set: ½ kg skin and 1 kg beef knuckles

HERE'S HOW:

1. Simmer meat in 6 cups water until tender (about 1 hour and 15 min). Drain but reserve the stock.
2. Sauté DEL MONTE Sandosenang Sarap All-in-One Seasoning, DEL MONTE Tomato Paste and peanut butter in 1 tbsp oil. Add stock and 1/3 cup water. Bring to boil.
3. Add cooked meat, tausi and sili. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt). Simmer for 10-15 minutes over low heat.

Makes 8 servings

Beef Caldereta

 

Rich tomato-based stew traditionally cooked with goat meat

Preparation Time: 20 minutes

Cooking Time: 20 minutes plus 2 hours to tenderized meat

Servings: 6 - 8

WHAT YOU WILL NEED:

1 kg. beef ribs

2 cups and 2 tbsp unsweetened pineapple juice

2 pieces small onions, sliced

2 8g. MAGGI MAGIC SARAP

2 tbsp. cooking oil

2 tbsp. minced garlic

¼ cup chopped onions

1 tbsp. pickle relish

1 250ml. tomato sauce

1 85g. can liver spread

¼ cup grated cheddar cheese

salt and pepper to taste

2 pieces medium potatoes, cubed and fried

1 piece medium carrots, cubed and fried

HERE'S HOW:

1. Combine beef, pineapple juice, onions and MAGGI MAGIC SARAP in a pan. Boil briskly then lower heat. Continue simmering until beef is tender or about 2 hours. Set aside.

2. Using a different pan, heat oil then sauté garlic and onions until limp. Add back tenderized beef and broth, bring to a boil.

3. Add pickle relish, tomato sauce, liver spread and cheese. Continue simmering until sauce slightly thickens. Season with salt and pepper to taste.

4. Add fried potatoes and carrots and cook for another 5 minutes.

Nutritional Content:

Calories:

Carbohydrates (g):

Protein (g):

Fats (g):

Beef and Asparagus Stir-Fry

Tender beef slices in Oriental marinade served with asparagus and noodles

Preparation Time: 00:15
Cooking Time: 00:20
Servings: 6

WHAT YOU WILL NEED:

Marinade:
3 tbsp MAGGI Savor Classic
2 tbsp dry sherry
3/4 tsp ground ginger
1 tsp cornstarch
2 tsp white vinegar
3/4 tsp sugar
1 clove garlic, minced

1/2 kg minute steak, thinly sliced

1 tbsp olive oil
4 cups fresh asparagus spears, 2 inches long
1 8g MAGGI MAGIC SARAP
salt to taste
100 g angel hair pasta, cooked
1 medium tomato, seeded and diced

HERE'S HOW:

1. Prepare beef marinade by combining MAGGI Savor, sherry, ginger, cornstarch, vinegar, sugar, garlic, and 1/4 cup water in a bowl. Add beef, tossing to coat well.
2. In a skillet, heat oil, stir-fry asparagus until crisp-tender. Add marinated beef and MAGGI MAGIC SARAP; cook over high meat. Cook until beef loses its pink color and sauce boils and thickens slightly. Season to taste.
3. Arrange beef mixture and pasta on dinner plates. Sprinkle with diced tomatoes.

Nutritional Content:
Calories: 177
Carbohydrates (g): 8
Protein (g): 21
Fats (g): 6

Pochero

WHAT YOU'LL NEED:

350 g beef round, cut into serving portions
120 g potatoes, cut into chunks
2 pcs medium semi-ripe saba (plantain) banana, peeled and sliced diagonally
1 pc chorizo de bilbao, sliced
1/4 cup cooked garbanzos
1 pouch (200 g) Del Monte Classic Pochero and Cocido Recipe Sause
2 heads (150 g) pechay (native cabbage)

HERE'S HOW:

1. Boil beef in 4 cups of water until tender. Retain only 3/4 cup broth. Add potatoes, saba, chorizo, garbanzos and salt to taste. Simmer until potatoes and saba are tender.

2. Add Del Monte Classic Recipe Sause. Simmer for 5 minutes. Add pechay. Simmer once.

Makes 5 servings

Good source of Niacin - promotes normal digestion and healthy skin.

Pina-Beef Steak

WHAT YOU WILL NEED:
1/4 kg beef sirloin, sliced tapa-style
1 pc large onion, sliced into rings
1 1/2 to 2 tbsp soy sauce
1 tbsp calamansi juice
1 can (234 g) DEL MONTE Fresh Cut Pineapple Tidbits drained (reserve syrup)

MARINADE
8 cloves garlic, crushed
1 1/2 to 2 tbsp soy sauce
1/2 tbsp calamansi juice
1/8 tsp pepper
1 cup pineapple syrup

HERE'S HOW:

1. 
   
   MARINATE beef for 1 hour. Drain and reserve marinade. Fry in 1/4 cup oil until light brown. Set aside. Retain 2 tbsp oil in pan.
2. 
   
   IN the same pan, sauté onion. Add soy sauce, 1/8 tsp pepper, calamansi juice and marinade. Simmer for 2 minutes. Add beef and DEL MONTE Fresh Cut Pineapple Tidbits. Simmer once.

Serves 5

Good source of Iron – for healthy red blood cells.

Kenchi Caldereta

WHAT YOU WILL NEED:
350 g (2 slices) beef kenchi (shank), cut into chunks
150 g potato, cut into chunks
1 pc siling labuyo, sliced
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
1/4 cup liver spread
1/3 cup cooked/frozen green peas
1 pc small red or green bell peppers, cut into strips

HERE'S HOW:

SIMMER kenchi in 1-1/2 to 2 cups water with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) for 1 hour or until tender. Add potato and siling labuyo. Simmer until potato is tender.

ADD DEL MONTE Classic Recipe Sauce, liver spread, bell pepper and green peas. Simmer for 5 minutes.

Serves 5

Excellent source of Iron – for healthy red blood cells.

Beef and Mushrooms

WHAT YOU WILL NEED:
350 g beef sirloin, sliced tapa-style then cut into wide strips
4 cloves garlic, crushed
1 pc large white onion, sliced
1 pc small carrot, sliced into half moons
1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3
2 cups straw mushrooms, drained and each piece sliced in half
1 pouch (250 g) DEL MONTE Original Style Tomato Sauce
2 stalks celery, sliced diagonally into 1” long pieces

HERE'S HOW:

MARINATE beef in 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade.

STIR-FRY beef in batches in 2 tbsp oil until cooked. Set aside.

USING the same pan, add 1 tbsp oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside.

USING the same pan, combine marinade, mushroom stock, DEL MONTE Tomato Sauce, 3/4 cup water, 1-1/2 tbsp soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat.

ADD meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once.

Serves 6

Excellent source of Vitamin B12 – prevents anemia.

Corned Beef Spaghetti

WHAT YOU WILL NEED:
250 g DEL MONTE Spaghetti, cooked
2 cloves garlic minced
2 pc small onion, chopped
1 can (150 g) corned beef
1 pc small carrot, coarsely grated
1 pouch (250 g) DEL MONTE Sweet Style Spaghetti Sauce

HERE'S HOW:

1. SAUTÉ garlic, onion, corned beef and carrots. Add DEL MONTE Spaghetti Sauce and 1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt). Simmer for 3-5 minutes.
2. BLEND with or pour over cooked DEL MONTE Spaghetti. Top with grated cheese if desired.

Excellent source of Vitamin C – helps fight common infection.