Beef Semur
photo by Leggy Peggy
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 453.59 g flank steak, thinly sliced
- 14.79 ml peanut oil
- 6 candle nuts or 6 cashew nuts, slightly crushed
- 3 spring onions, sliced
- 2 piece fresh ginger, minced (1/4 inch thick)
- 3 clove garlic, sliced thinly
- 226.79 g can water chestnuts, drained
- 118.29 ml soy sauce
- 1.23 ml sesame seed oil
- 473.18 ml water
- salt
- pepper
directions
- Slice steak thinly and set aside.
- Brown the onions, garlic,ginger and candle nuts in the peanut oil.
- Add the meat slices and water chestnuts, cook for 5 minutes.
- Add the soy sauce and water and cook for at least 35 minutes.
- Salt and pepper may be added to taste.
- Serve over jasmine rice or plain rice.
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Reviews
-
So simple, so full of flavour! We all loved it -- we being mum, dad and exchange students from Czech, France and Japan. I made a batch and a half, subbing macadamia nuts for the candle/cashew nuts. Also added a tablespoon of ketjap manis and a full teaspoon of my adored sesame oil. At first I was worried there would be too much liquid, but it cooked down beautifully in the 35 minutes you suggested. The broth is absolutely delicious. Served with Recipe #324541. Paka, thanks so much for posting this Indonesian gem. Made and thoroughly enjoyed for Pick a Chef.