Daging Masak Kicap- The Irresistible Flavor of Sweet Soy Sauce Beef (Malaysian recipe)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats.

Slice the beef against the grain into pieces about 1/2 centimeter (1/4 inch) thick.

Marinate the beef with sweet soy sauce, sugar, and white pepper powder for at least one hour.

Soak the tamarind pulp in warm water until soft to release its flavor. Strain the mixture through a fine-mesh sieve to extract the tangy tamarind juice, discarding the seeds and pulp.

Heat the vegetable oil in a pan and sauté the onion and garlic.

When the onion turns soft and translucent, mix the marinated beef with the onions. Incorporate all the remaining ingredients into the recipe.

Pour in just enough water to barely cover the beef, then increase the heat to bring it to a boil. Once boiling, reduce the heat to the lowest setting and simmer for about two hours or until the beef is tender. Check the water level occasionally to prevent it from drying out. Add more water if needed.

After two hours, check the beef to see whether it is already tender. Continue simmering to reduce the liquid until it thickens into a rich and flavorful sauce.

Transfer the beef to a serving plate.

Cooking Techniques

Spice Level: