Beef in Black Sauce (Daging Masak Hitam)
With tender chunks of beef and a savoury, almost curry-like gravy, this comforting beef dish is a staple you can make anytime for everyone to enjoy.
Serves
2
Cooking Time
45 mins
Cuisine
Malaysian
Ingredients
- 90 ml vegetable oil
- 1 kg beef, finely sliced (striploin, sirloin, or topside recommended)
- Tamarind juice – mix 3 pieces of tamarind pulp with hot water, strain
- 45 g / ¼ cup brown sugar or palm sugar
- 1 litre / 4 cups water
- 125 ml / ½ cup dark sweet soy sauce
- 3 tbsp. chili powder
- Chili paste (Cili Boh)
- Salt
Ingredients for Paste (to be finely grounded)
- 8 shallots, peeled
- 4 garlic cloves, peeled
- 2 cm / 1 inch ginger, peeled & chopped
- 4 stalks of lemongrass, finely sliced
- 1 tsp turmeric powder
- Water to blend
Instructions
- Heat the oil and sauté the paste until fragrant and oil begins to appear on the surface.
- Add in beef, tamarind juice, dark sweet soy sauce, brown sugar and water.
- Stir well. Add salt, pepper and palm sugar to taste.
- Simmer until the beef is tender and the sauce is almost dry.
- Serve and enjoy.
