Ingredients
The following ingredients have 4 Servings
- 2 lbs. beef chuck sliced into cubes
- 2 medium carrots (sliced)
- 1 large potato (sliced into cubes)
- 1 small green bell pepper (sliced)
- 1 small red bell pepper (sliced)
- 1 Knorr Beef Cube
- 1 can (8 oz. tomato sauce)
- 5 tablespoons liver spread
- 3 cloves garlic (crushed)
- 1 medium yellow onion (chopped)
- ¼ teaspoon red pepper flakes
- Salt and ground black pepper to taste
- 1 ½ cups water
- 6 tablespoons cooking oil
Instruction
- Heat a pan or wok and then pour 3 tablespoons cooking oil. Stir-fry the bell peppers for 3 minutes. Remove the bell peppers and put in a plate. Set aside.
- Using the oil in the pan (add more if necessary), pan fry the carrots and potato for 3 to 5 minutes. Put these in a plate and then set aside.
- Heat the remaining 3 tablespoons of oil in a clean pot.
- Sauté the garlic and onion
- Add the beef. Cook until it turns light brown.
- Pour –in tomato sauce and water. Let boil.
- Add the Knorr Beef Cube. Stir. Cover the pot. Continue to cook in low heat for 60 minutes or until the beef gets tender. Add more water if needed.
- Stir-in the liver spread and then add some salt and pepper.
- Put the pan-fried potato and carrots in the pot. Stir. Add the bell peppers.
- Cover the pot. Continue to cook for 5 minutes.
- Add the red pepper flakes. Stir and cook for 3 minutes more.
- Transfer to a serving plate. Serve.
- Share and enjoy!
