Beef cooked Semarang style

Beef Semarang Style or Lapis Daging Semarang (in Indonesian) is a delicious way of cooking beef and a lovely meal to cook for a dinner party as it's simple and easy to prepare.

This recipe is for 4 people, but be warned that the portion needs rice and a vegetable side dish to make a complete meal.

Ingredients:

450 grams beef sirloin or rump, sliced thinly, the size of a matchbox

1 medium onion, chopped

3 cloves of garlic

1 tsp freshly ground black pepper

3 tbsp dark soy sauce

½ tsp nutmeg

1 tbsp dark sugar

2 tbsp oil

2 medium ripe tomatoes, peeled and chopped

Gently beat the meat slices with a mallet to thin them out. Put the onion, garlic, pepper, soy sauce, nutmeg and sugar into a blender and blend to a smooth paste. Add a little water if necessary to keep the blades turning. Put the beef slices in a bowl and marinate with the sauce for about 1 hour.

Boil some water and blanch the tomatoes, peel the skin and chop them up.

Heat oil in a frying pan and brown the beef pieces. Add the tomatoes and any leftover marinade to the pan and stir well. Cook gently until the meat is tender (about 30 minutes). Stir occasionally and add a little water if it seems to dry up before the meat is cooked. However, the sauce should be thick.

Serve with fluffy white rice and some vegetable dishes such as broccoli cooked simply with oil and garlic.

On a summer's evening you can also serve this with the refreshing pickled cucumber Acar Timun.

This recipe originated from Indonesian Cookery by David Scott and Surya Winata

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