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Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

Red meat such as beef contains substantial amount of iron, a mineral that fuels the production of new red blood cells.


300 g rump steak, cut into bite-sized pieces
2 tablespoons corn oil
2 sticks cinnamon
3 star anise
4 pods cardamom
1 yellow onion, blended
3 cm ginger, blended
4 cloves garlic, blended
2 stalks lemongrass, blended
4 tablespoons MAGGI® Tomato Ketchup
2 tablespoons MAGGI® Chilli Sauce
2 teaspoons MAGGI® CukupRasa™
2 tablespoons tomato puree
1 cup water
2 red chillies, cut into half lengthways and then into 4 pieces
50 g spring onions, sliced into 5 cm lengths
2 yellow onions, cut into wedges


  1. Firstly, rinse the meat well, pat dry and cut into bite-sized pieces. Set it aside.

  2. Next, blend the yellow onion, ginger, garlic and lemongrass. Leave that aside too.


    When the ingredients are all ready, heat the corn oil. Add your cinnamon, star anise, cardamom and the blended ingredients and sauté until fragrant.

  4. Then, add in the beef and give it a good stir.

  5. Mix in the MAGGI® Tomato Ketchup, MAGGI® Chilli Sauce, MAGGI® CukupRasa™, tomato puree and a cup of water. Stir to combine all the ingredients well with the beef and allow it to cook until tender.

  6. Lastly, add in the red chillies, spring onions and yellow onion wedges and allow it to simmer for a few minutes. Serve hot.

  7. Serve with Nasi Minyak and round it off with some cucumber achar.

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