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Thursday, May 8, 2014

Tumis Daging Alla Mongolia (Mongolian Beef)


In Indonesian & English

Bahan

  • 500 gr Daging sancan-iris tipis2
  • 2 Daun bawang bsr/prei-potong diagonal
  • 1 Baw.bombay kecil-iris, Minyak goreng
Bahan perendam:

  • 1 st Angciu/arak Shaoxing wine
  • 1 sm Saus soya, 2 sm Maizena
  • ½ st Lada putih bubuk
Bahan saus:

  • 1 sm Saus hoisin, 1 st Jahe cincang
  • 10 gr/2 Baw.putih-cincang hls, 3 sm Air
  • 1 sm Gula merah-sisir, 1 sm Saus tiram
  • 1 st Saus soya pekat/kecap deluxe
  • ½ st Lada pth bubuk, 1 st Minyak wijen
  • 1 sm Minyak, 1 st Cabai bbk (opsional)

Cara membuat

  • Saus: Tumis baw.putih & jahe dng minyak di atas api sedang-kecil sampai harum. Besarkan api ke sedang, mskkan air, gula mrh & bahan2 lain. Aduk terus hingga gula larut & saus mengental. Angkat dari api & sisihkan.
  • Campur rata daging dng saus soya, lada bbk & angciu, biarkan selama 10 mnt. Campur daging dng maizena, biarkan lagi selama 5 mnt.
  • Panaskan minyak yg cukup di wajan dng api sedang-besar. Mskkan daging, masak & aduk2 daging sampai sisi2 tepiannya mulai berwarna gelap. Angkat daging dari wajan, taruh di atas piring berlapis kertas roti utk menyerap kelebihan minyak. Klrkan sisa minyak bekas menggoreng dari wajan, sisakan 1 sm minyak saja di wajan.
  • Ltkkan kembali wajan di api, tumis baw.bombay sampai layu. Mskkan kembali daging ke wajan & masak 2 mnt. Tuang campuran saus, aduk sampai daging tersaput saus dng rata (1-2 mnt). Beri dn bawang/prei, masak lagi selama 1 menit. Angkat, sajikan segera dng nasi hangat atau mie.

Ingredients

  • 500 gr Flank steak-thinly sliced
  • 2 Green onions/Leeks-diagonal sliced
  • 1 small Onion-thinly sliced, Frying oil
Marinate ingredients:

  • 1 tsp Chinese cooking wine/Dry sherry
  • 1 tbsp light Soy sauce
  • ½ tsp ground Pepper, 2 tbsp Cornstarch
Sauce ingredients:

  • 1 tsp minced Ginger, 3 tbsp Water
  • 2 (10 gr) cloves Garlic-minced
  • 1 tbsp Oyster sauce, 1 tbsp Fry. oil
  • 1 tbsp dark Palm sugar
  • 1 tsp dark Soy sauce
  • 1 tbsp Hoisin sauce1 tsp Sesame oil
  • ½ tsp ground White pepper
  • 1 tsp Chili flakes (optional)

Directions

  • Sauce: Sauté minced garlic & ginger with cooking oil in a saucepan 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 aside.
  • Marinate the beef with light soy sauce, white pepper & cooking wine for 10 minutes. Combine the 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 the beef around until the beef begins to darken on the edges. Remove the beef from the wok; place them in a paper towel-lined plate to absorb excess oil. Pour most of the oil out of the wok/skillet; leaving only about 1 tbsp of it inside of the wok.
  • Put the wok back over the heat; sauté the onion until translucent. Add the meat back into the wok & stir fry for 2 minutes. Pour in the sauce mixture; stirring until the sauce covers the meat 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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