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Beef in Sweet Soy Sauce (Daging Masak Kicap) Recipe

Beef in Sweet Soy Sauce (Daging Masak Kicap) Recipe

Beef in Sweet Soy Sauce (Daging Masak Kicap) Recipe

This dish has Chinese influence in the usage of soy sauce and ginger as the major ingredients. Soy sauce originates from China and the Malays adopt this dish from the Chinese locals living in Malaya. The dish is not spicy but has a lot of protein. The beef can be pressure-cooked to make it tender or can be thinly sliced and cooked longer before adding the soy sauce.

Ingredients :

    • 500 g lean beef, sliced to bite-size pieces
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 4 tablespoons oil
    • 2 cloves garlic, coarsely pounded
    • 3-4 cloves
    • 1 short cinnamon stick
    • 2 star anise pods
    • 1 onion, sliced lengthwise into 6 wedges
    • 1 potato, peeled and cut into 8–12 wedges
    • 1–2 green finger-length chillies, deseeded and slit lengthwise
    • 2-cm (3/4-in) ginger, finely shredded
    • 1 tablespoon dark soy sauce
    • 1 tablespoon soy sauce
    • 1 teaspoon oyster sauce (see note)
    • 12/3 cups (400 ml) water
    • 1/4 teaspoon salt
    • 1 carrot, peeled, and sliced 2.5–5 cm (1–2 in) lengthwise
    • 1 tomato, cut into 6 wedges

Method :

    1. Rub the beef slices with the ground black pepper and salt. Set aside for 10 minutes.
    2. Heat 2 tablespoons of the oil in a saucepan over medium heat and lightly fry the beef slices for 5 minutes. Remove and set aside.
    3. Heat the remaining 2 tablespoons of oil in a saucepan or wok over medium heat. Fry the garlic for 1–2 minutes, then add the cloves, cinnamon stick and star anise. Add the onion, potato, chillies, shredded ginger, both soy sauces, oyster sauce and the lightly-fried beef slices. Fry and stir well. Reduce the heat to low, cover and let it cook for 10 minutes.
    4. Add the water, increase the heat to medium, and bring to a boil. Add the salt, sliced carrots and tomato wedges and simmer, covered, for another 2 minutes.
    5. Remove from the heat. Serve with plain rice or toasted bread.

Oyster sauce is the rich, thick and dark extract of dried oysters. It is frequently added to stir-fried vegetable and meat dishes, and must be refrigerated once the bottle is opened. Expensive versions made with abalone and vegetarian versions made from mushrooms are also available. Check the ingredients listed on the bottle as many are loaded with MSG.

Serves 4–6
Preparation time : 10 mins
Cooking time : 25 mins

See also Malaysia Cooking “Roasted Turmeric Beef Recipe”