Beef Semur

  • 3½ tablespoons peanut oil, palm oil or sunflower oil or others of a high smoke point
  • 1 large onion, sliced.
  • 3 cloves garlic, crushed.
  • 1½ teaspoons minced fresh ginger
  • 750 gm (~1½ lbs) boneless beef rump steak, cut into 4 cm (say 1½ in) cubes
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika
  • ¼ to ½ teaspoon ground chillie powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • 1½ tablespoons *Ketjap Manis (thick sweet soy sauce, I use the Thai Nguangchiang Brand. I think any brand will do).
  • 3½ tablespoons soy sauce
  • 1½ teaspoons scrapeded and lightly packed palm sugar
  • 420 ml (1¾ cups) beef stock or broth
  • 2 cups pearl onions, blanched and peeled
  1. Heat oil in a large, deep skillet over medium heat. Add onion and cook until translucent, about 5 minutes; add garlic and ginger, cook for about one minute.
  2. Raise heat to medium-high, add meat and cook until brown, about 7 to 10 minutes.
  3. Stir in the rest of the ingredients except for the beef stock and pearl onions. Cook, stirring, for 5 minutes. Pour in beef stock and bring to a boil. Cover, and simmer on low heat for 45 minutes.
  4. Add pearl onions, cover and simmer for an additional 45 minutes, stirring occasionally. Serve with rice.

*Ketjap Manis or Sweet Soy Sauce are both easily available as an Asian grocery product.