Ernest Reynoso Gala


Monterey Beef Tips with Vegetable Rice
by Ernest Reynoso Gala

1/2 cup Magnolia Gold butter
1/2 kilo Monterey beef breakfast steak (tapadera), sliced into 1/4-inch wide long strips and kept partially frozen
1 beef cube
2 tablespoons rock salt
1 teaspoon peppercorn, coarsely ground
1 cup onion, sliced thinly
1 cup button mushrooms, sliced thinly
1/2 cup red bell peppers, sliced thinly
1/2 cup green bell peppers, sliced thinly
1/2 cup Baron all-purpose flour
3 cups Magnolia fresh or full cream milk
1 200-gram bar Magnolia quickmelt cheese

Heat a pan. Add the butter and partially frozen Monterey beef strips. Stir-fry until the beef is cooked.

Add the beef cube, salt, peppercorns, onions, button mushrooms, and red and green bell peppers. Mix well, then sprinkle the flour.

When the flour has dissolved in the mixture, add the milk. Keep on stirring until the mixture simmers.

Prepare six ovenproof white oval-shaped plates. Spread a cup of cooked rice on each plate. Spoon the mixture over the rice. Top with grated cheese. Serve.

This can be prepared ahead of time and kept in the refrigerator. When ready to serve, microwave on high for two minutes per plate, or bake at 350°F or 175°C for 10 minutes.


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