Work top to bottom — prep ahead while timers run
Gather everything first, then follow the steps
Protein· 1
- 130 g lean beef topside (thinly sliced)130g
Vegetables· 3
- 45 g onion (sliced)45g
- 8 g garlic (minced)8g
- 1 lemongrass stalk (bruised)6g
Sauces· 3
- 10 g sweet soy (kicap manis, 2 tsp)10g
- 6 g dark soy sauce (~1 tsp)6g
- 5 g tamarind paste5g
Spices· 2
- 2 g sugar (~½ tsp)(staple)2g
- pinch of salt(staple)2g
Fats & oils· 2
- 8 g toasted coconut paste (kerisik)8g
- 5 g cooking oil (1 tsp)5g
Slice the beef thin and trim edge fat; dissolve the tamarind in 3 tbsp warm water and strain out seeds; mix the kicap manis, dark soy and sugar into a sauce.
Why? Thin-sliced lean topside braises tender within 30 min; pre-measuring the sweet and dark soy stops you pouring more and more by eye.Tip: Slice half-frozen beef thinly against the grain for the most tender bite.
Next up:Heat 1 tsp oil, sauté the onion, garlic and lemongrass over medium heat ~2 min, then add the beef and stir-fry quickly until it changes colour.
Heat 1 tsp oil, sauté the onion, garlic and lemongrass over medium heat ~2 min, then add the beef and stir-fry quickly until it changes colour.
Why? Searing the beef quickly first seals in the juices before braising — better for tenderness than long stewing from the start.Next up:Pour in the sauce and tamarind water, cover and simmer ~10 min, turning once or twice so the beef colours evenly.
- 10 min · hands-free
Pour in the sauce and tamarind water, cover and simmer ~10 min, turning once or twice so the beef colours evenly.
Why? Dark soy and kicap manis bring the deep colour and sweetness while tamarind's tang cuts richness — flavour comes from seasoning and braising, not extra oil.10:00Next up:Uncover and reduce until the sauce coats the spoon, stir in the kerisik and salt, cook 1 more min, and serve with half a bowl of brown rice.
Uncover and reduce until the sauce coats the spoon, stir in the kerisik and salt, cook 1 more min, and serve with half a bowl of brown rice.
Why? Adding kerisik last lends its toasty, nutty depth to the black sauce — just 8 g does it, with no need for coconut milk or more oil.Tip: Stop reducing once the sauce just clings to the beef — too dry turns it bitter and salty.