Beef slices, semarang-style

Beef slices, semarang-style

Lapis daging semarang

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From
South East Asian Food

Ingredients

Quantity Ingredient
500g rump steak
5 shallots
4 garlic cloves
1/2 teaspoon freshly ground pepper
2 tablespoons dark soya sauce
A pinch ground nutmeg, (optional)
2 teaspoons brown sugar, or more to taste (optional)
1 tablespoon vegetable oil
1 brown onion, thinly sliced lengthwise
1 large ripe tomato, peeled and chopped

Method

  1. Slice the meat into thin slices and beat them a little with a meat hammer. Cut them into small pieces about 5 cm square. Grind the shallots and the garlic to a paste. Combine this with the pepper and soya sauce, and the nutmeg and sugar if using. Marinate the meat slices in this sauce for 30 minutes to 1 hour.
  2. Heat the oil in a wok or a pan, add the sliced onion and fry it until soft. Add the meat slices together with the marinade, and stir-fry for 1 minute. Then add the tomato and a little water. Stir-fry until the meat is tender, the tomato soft and there is not too much gravy.
  3. To cook this dish to north Sumatran taste, do not add sugar at any stage, but add a stick of cinnamon and two whole cloves during the final cooking.
Tags:
SBS
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