Daging Berlengas (Sticky Stir-Fried Beef)

Ingredients

• 500 g beef (sliced; preferably a cut with some fat for tenderness)
• 2 tbsp cooking oil (for frying the beef)
• salt (to taste)
• seasoning powder (seasoning (such as MSG or mushroom seasoning), to taste)
• 1 tbsp turmeric powder (turmeric powder; transcript suggests 1-2 tbsp)
• 2 tbsp oyster sauce (oyster sauce)
• 1 tbsp chili sauce (chili sauce; transcript mentions 2 tbsp, description says 1)
• 1 tbsp sweet soy sauce (sweet soy sauce)
• 1 Holland onion (sliced)
• 0.5 carrot (sliced into strips)
• 5 bird's eye chilies (bird's eye chilies, sliced)
• 0.25 cup water (optional, to make it slightly saucy)

Steps

1. 1

   Place the sliced beef into a wok or pan and add a little bit of cooking oil.

2. 2

   Cook the beef until it releases its natural juices and becomes tender.

3. 3

   Add salt and seasoning powder to taste while the beef is cooking.

4. 4

   Once the beef is tender and the water has reduced, add 1 to 2 tablespoons of turmeric powder. Stir to coat the beef evenly.

5. 5

   Add 2 tablespoons of oyster sauce, 1 to 2 tablespoons of chili sauce, and 1 tablespoon of sweet soy sauce.

6. 6

   Stir everything together until the beef is well-coated and the sauce begins to look sticky and glossy.

7. 7

   Add the sliced Holland onion, sliced carrots, and bird's eye chilies to the pan.

8. 8

   If you prefer the dish to have a bit of gravy, add a small splash of water.

9. 9

   Continue stir-frying until the vegetables have softened slightly and the flavors are well combined. Serve hot with white rice.

Notes

For the best result, use beef cuts that contain some fat, as the fat renders down and makes the dish more flavorful and the meat more tender. This dish is traditionally served with Nasi Kerabu or plain hot white rice.

Nutrition per serving

• main
• beef
• Malaysian
• stir-fry
• savory
• spicy
• dinner