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Semur banka (beef in soy sauce)
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| Artist: |
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| Categories: |
Asian, Beef, Chinese, Ethnic, Herbs & Spices, Soy |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Tamarind Pulp | | 1/2
| cup | Boiling Water | | 1/4
| cup | Oil | | 2
| med | Onions, Thinly Sliced | | 3
| | Garlic Cloves, Crushed | | | Ginger, 1-?, minced | | 1/4
| tsp | Nutmeg, Grated | | 2
| lbs | Chuck Steak | | 1
| tsp | Salt | | 2
| tsp | Sugar, Brown | | 1
| tbsp | Molasses | | 2
| tbsp | Soy Sauce, Dark | | 2/3
| cup | Water | | 1/4
| tsp | Pepper, Black |
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Procedures:
| 1 | Put the tamarind into a bowl and pour boiling water over it. | | 2 | Set aside until it is cooled. | | 3 | Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. | | 4 | Set the liquid aside. | | 5 | Cut steak into 1" pieces. | | 6 | Mix brown sugar, molasses, and dark soy sauce and set aside. | | 7 | Heat the oil in a wok. | | 8 | When it is hot, add the onions and fry, stirring occasionally, until they are soft. | | 9 | Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequently. | | 10 | Add the meat and increase the heat to moderately high. | | 11 | Cook the meat, turning from time to time, until it is deeply and evenly browned. | | 12 | Stir in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. | | 13 | Reduce the heat to low, cover the pan and simmer for 2 to 2-?hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. | | 14 | Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once |
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