Malaysian Daging Belengas

Ingredients

• 1 small Onion (For grinding into a paste)
• 5 cloves Garlic (Source states 5–6 cloves)
• 1 inch piece Ginger (For grinding into a paste)
• 3 tbsp Water (For grinding the paste)
• 500 g Boneless beef (Preferably undercut, sliced; source specifies 15% fat)
• 1.5 cup Water (For cooking the beef)
• 0.5 tsp Himalayan pink salt (Or to taste)
• 0.5 tsp Turmeric powder
• 3 tbsp Cooking oil
• 0.5 tsp Black pepper powder
• 3 tbsp Soy sauce
• 4 tbsp Sweet chilli sauce
• 2 tbsp Oyster sauce
• 1 small Onion (Cut into rings)
• 0.25 cup Carrot (Julienned)
• French beans (4–5 beans)
• 2 Dry red chillies
• 2 Green chillies

Steps

1. 1

   Add the small onion, garlic, ginger, and 3 tablespoons water to a spice grinder. Grind well into a paste and set aside.

2. 2

   Place the sliced beef and 1½ cups water in a wok. Turn on the heat, bring the mixture to a boil, and remove the scum from the surface.

3. 3

   Add the pink salt and mix well. Cover the wok and cook over low heat for about 30 minutes, or until the beef is tender.

4. 4

   Add the turmeric powder and cooking oil. Mix well and cook over medium heat for 1 minute.

5. 5

   Add the ground onion, garlic, and ginger paste. Mix well and cook over medium heat until the paste dries and the oil separates.

6. 6

   Add the black pepper powder, soy sauce, sweet chilli sauce, and oyster sauce. Mix well and cook over high heat for 1–2 minutes.

7. 7

   Add the onion rings, julienned carrot, French beans, dry red chillies, and green chillies. Mix well.

8. 8

   Serve with boiled rice or bread.

Notes

The source does not specify the amount or preparation method for the accompanying boiled rice or bread. Beef tenderness is the stated doneness cue; no internal temperature is provided.

Nutrition per serving

• main
• beef
• Southeast Asian
• Malaysian-inspired
• stovetop
• one-pan
• family meal