Ingredients with Measurements:
- 1 pound beef sirloin, sliced thinly
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 onion, sliced thinly
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sweet soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tomato ketchup
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons butter
- 2 eggs, fried sunny side up
- 1/4 cup fried shallots
- 1/4 cup chopped scallions
Special equipment needed:
- Wok or large skillet
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the garlic and onion and sauté until fragrant and softened, about 2-3 minutes.
3. Add the beef slices and season with salt and black pepper. Cook until the beef is browned on all sides, about 5-7 minutes.
4. In a mixing bowl, whisk together the sweet soy sauce, oyster sauce, tomato ketchup, and beef broth.
5. Pour the sauce into the wok or skillet and bring to a boil.
6. In a small bowl, mix together the cornstarch and water to make a slurry.
7. Add the slurry to the wok or skillet and stir until the sauce thickens, about 2-3 minutes.
8. Add the butter and stir until melted and incorporated.
9. Serve the beef with the fried eggs on top and garnish with fried shallots and chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Total fat: 23g
Saturated fat: 9g
Cholesterol: 160mg
Sodium: 1200mg
Total carbohydrate: 13g
Dietary fiber: 1g
Total sugars: 5g
Protein: 30g
Substitutions for ingredients:
- Beef sirloin can be substituted with beef tenderloin or flank steak.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Oyster sauce can be substituted with hoisin sauce or soy sauce.
- Tomato ketchup can be substituted with tomato paste or BBQ sauce.
- Fried shallots can be substituted with French fried onions or chopped scallions.
Variations:
- Add sliced bell peppers and carrots for a vegetable-packed version.
- Substitute the beef with chicken or pork for a different protein.
- Add a tablespoon of sambal oelek or chili flakes for a spicy kick.
Tips and tricks:
- Slice the beef thinly against the grain for tender meat.
- Make sure the wok or skillet is hot before adding the beef to ensure a good sear.
- Use a slotted spoon to remove the beef from the wok or skillet before adding the sauce to prevent the beef from overcooking.
- Double the sauce recipe for extra sauciness.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the beef and eggs on a bed of steamed rice or noodles.
Garnishes:
Fried shallots and chopped scallions
Pairings:
Steamed rice, noodles, or stir-fried vegetables
Suggested side dishes:
Cucumber salad, pickled vegetables, or steamed bok choy
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the beef is tough, make sure to slice it thinly against the grain and cook it quickly over high heat.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Bistik Daging Sapi Jawa is a traditional Indonesian dish that originated in Java. It is a fusion of Indonesian and Dutch cuisine, as the Dutch colonized Indonesia for over 300 years. The dish is typically made with beef, sweet soy sauce, and oyster sauce, and served with rice and fried eggs.
Flavor profiles:
Savory, sweet, and umami
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Indonesian