Semur banka (beef in soy sauce)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Tamarind pulp |
| ½ | cup | ;water, boiling |
| ¼ | cup | Oil |
| 2 | eaches | Onion, med; thinly sliced |
| 3 | eaches | Garlic clove; crushed |
| 1 | x | Ginger, 1-1/2\"; peeled & fin |
| ¼ | teaspoon | Nutmeg, grated |
| 2 | pounds | Chuck steak |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Sugar, brown |
| 1 | tablespoon | Molasses |
| 2 | tablespoons | Soy sauce, dark |
| ⅔ | cup | ;water |
| ¼ | teaspoon | Pepper, black |
Directions
Calories per serving: 508 Fat grams per serving: 22 Approx. Cook Time: 3:00 Put the tamarind into a bowl and pour boiling water over it. Set aside until it is cooled. Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. Set the liquid aside. Cut steak into 1" pieces. Mix brown sugar, molasses, and dark soy sauce and set aside. Heat the oil in a wok. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequently. Add the meat and increase the heat to moderately high. Cook the meat, turning from time to time, until it is deeply and evenly browned. Stir in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to 2-½ hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once.