Tumis Daging ala Mongolia (Mongolian Beef)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Daging samcan-iris tipis2, Minyak goreng

• 2 Daun bawang besar/prei-potong2 diagonal

• 1 Bawang bombay kecil-iris

Bahan perendam:

• 1 st Angciu/Shaoxing wine, 2 sm Maizena

• 1 sm Saus soya, ½ st Lada putih bubuk

Bahan saus:

• 1 sm Gula merah-sisir, 1 sm Saus tiram

• ½ st Lada putih bubuk, 1 st Minyak wijen

• 1 sm Saus hoisin, 1 st Jahe cincang

• 10 gr/2 Bawang putih-cincang halus

• 1 sm Minyak, 1 st Saus soya pekat

• 1 st Cabai bubuk (opsional), 3 sm Air

Cara membuat

• Saus: Tumis bawang putih & jahe dengan minyak di atas api sedang-kecil sampai harum. Besarkan api ke sedang, masukkan air, gula merah & bahan2 lain. Aduk terus hingga gula larut & saus mengental. Angkat dari api & sisihkan.

• Campur rata daging dengan saus soya, lada bubuk & angciu, biarkan selama 10 menit. Campur daging dengan maizena, biarkan lagi selama 5 menit.

• Panaskan minyak yang cukup di wajan di api sedang-besar. Masukkan daging, masak & aduk2 daging sampai sisi2 tepiannya mulai berwarna gelap. Angkat dari wajan, taruh di atas piring berlapis kertas penyerap minyak. Keluarkan sisa minyak bekas menggoreng dari wajan, sisakan 1 sm minyak saja di wajan.

• Letakkan kembali wajan di api, tumis bawang bombay sampai layu. Masukkan kembali daging ke wajan & masak 2 menit. Tuang campuran saus, aduk sampai daging tersaput saus dengan rata (1-2 menit). Beri daun bawang/prei, masak lagi selama 1 menit. Angkat & sajikan segera bersama nasi hangat atau mie.

Ingredients

• 500 gr Flank steak-thinly sliced, Frying oil

• 2 Green onions/Leeks-diagonal sliced

• 1 small Onion-thinly sliced

Marinate ingredients:

• 1 tbsp light Soy sauce, 2 tbsp Cornstarch

• 1 tsp Chinese cooking wine/Dry sherry

• ½ tsp ground Pepper

Sauce ingredients:

• 1 tsp minced Ginger, 1 tbsp Hoisin sauce

• 1 tbsp Oyster sauce, 1 tbsp frying Oil

• 1 tbsp dark Palm sugar, 3 tbsp Water

• 1 tsp dark Soy sauce, 1 tsp Sesame oil

• 2 (10 gr) Garlic cloves-minced

• ½ tsp ground White pepper

• 1 tsp Chili flakes (optional)

Directions

• Sauce: In a saucepan, sauté minced garlic & ginger with cooking oil over medium-low heat until fragrant. Turn the heat to medium; add in water, palm sugar & other sauce ingredients. Stirring continuously until the sugar dissolved & the sauce thickens. Remove from the heat & set it aside.

• Marinate beef with light soy sauce, white pepper & cooking wine for 10 minutes. Combine beef with cornstarch; let it sit for about 5 minutes.

• Meanwhile, heat up enough cooking oil in a wok/skillet over medium-high heat. Put in the beef; cook & stirring it around until the beef edges begins to darken. Remove beef from the wok & place them in a paper towel-lined plate. Pour most of the oil out of the wok/skillet; leaving only about 1 tbsp of it inside.

• Put the wok back over the heat; sauté the onion until translucent. Add the beef back into the wok & stir fry for 2 minutes. Pour in sauce mixture; keep stirring it until the sauce covers the beef evenly (1-2 minutes). Put in green onion/leeks; cook for 1 minute more. Remove from the wok & serve immediately with steamed rice or noodle

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