Peppered Steak
Maggi

  • Total

    35

  • difficulty

    Easy

Peppered Steak

Ingredients

Portions: 4

  • 1 Pound Beef cut in 1/2 inch thick strips
  • 1 Teaspoon MAGGI(R) SEASON UP! JERK POWDERED SEASONING
  • 2 Tablespoons Soy sauce low sodium
  • 1 Teaspoon Scotch Bonnet chopped
  • 2 Teaspoons Garlic chopped
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Onion cut in strips
  • 1 Cup Water
  • 2 Sprigs Thyme
  • 1 Cup Sweet Pepper assorted colours; cut in strps
  • 1 Tablespoon Cornstarch dissolved in 2tbsp water
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Instructions

  • 1.Marinate beef with MAGGI JERK SEASONING, soy sauce, scotch bonnet pepper and garlic. Marinate for at least 15 minutes.
  • 2.In a pan over medium heat brown beef in vegetable oil for approximately 5 minutes, add onions and water. Simmer for 5 minutes. Add thyme and sweet peppers. Cook for 5 minutes until meat is tender. Thicken gravy with corn starch slurry.

Related Recipes

Carbohydrates 7.6 g
Energy 228.7 kcal
Fats 10.1 g
Fiber 1 g
Protein 25.6 g
Saturated Fats 2.7 g
Sodium 763.3 mg
Sugars 1.1 g

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A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

41 10.1g / 41%
13 7.5g / 13%
46 25.5g / 46%
11 228.6g / 11%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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