- 0:10 Prep
- 0:15 Cook
- 6 Servings
- Capable cooks
This wonderful Malay beef dish creates flavour and excitement with simple cooking and just a few authentic ingredients.
Ingredients
- 4 eschalots, peeled, roughly chopped
- 3 garlic cloves, quartered
- 2cm piece fresh ginger, peeled, roughly chopped
- Pinch ground white pepper
- 1 teaspoon tamarind paste
- 1/4 cup vegetable oil
- 1kg beef schnitzel (uncrumbed), halved crossways
- 2 medium tomatoes, cut into wedges
- 1/3 cup kecap manis
- 3 green onions, thinly sliced diagonally
Method
- Step 1Place eschalots, garlic, ginger, pepper, tamarind paste and 1 1/2 tablespoons cold water into the bowl of a small food processor. Pulse to form a paste.
- Step 2Heat oil in a large wok or deep frying pan over medium-high heat. Stir-fry beef, in batches, for 1 to 2 minutes, until browned. Transfer to a plate. Add eschalot mixture. Stir-fry for 1 minute or until fragrant. Return beef to wok. Stir-fry for 2 minutes.
- Step 3Add tomato and kecap manis. Stir-fry for 1 to 2 minutes or until beef is just cooked. Serve topped with green onions.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2223 kj
Energy
29g
Fat Total
6g
Saturated Fat
2g
Fibre
46g
Protein
137mg
Cholesterol
1279.3mg
Sodium
3g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 as part of a banquet.
- Author: Michelle Noerianto
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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