Lapis daging Semarang

Lapis daging Semarang

Semarang-style sliced beef

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean topside, rump or round steaks, thinly sliced
1 onion, roughly chopped
4 garlic cloves
1 teaspoon freshly ground black pepper
60ml kecap manis
2 tablespoons dark palm sugar, chopped
2 tablespoons peanut oil
2 ripe tomatoes, chopped

Method

  1. Beat out the steaks thinly using a meat mallet, taking care not to break through the slices.
  2. Put the onion, garlic, pepper, kecap manis and palm sugar into a food processor and process until smooth. Transfer the onion mixture to a dish, add the steaks and leave to marinate for 1 hour or cover and refrigerate for longer. Drain the steaks, reserving the marinade.
  3. Heat the peanut oil in a wok or large heavy-based frying pan over high heat. Cook the steaks on both sides until brown. Add the reserved marinade and tomato and cook over medium heat for about 12 minutes, stirring frequently, until the sauce has thickened and the meat is tender. Serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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