- 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
- 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.
- 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.
- Arrange beef mixture and pasta on dinner plates.
- Sprinkle with diced tomatoes.
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