Ingredients with Measurements:
- 500g beef, sliced thinly
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 tomatoes, sliced
- 2 red chilies, sliced
- 2 green chilies, sliced
- 2 tbsp sweet soy sauce
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp black pepper
- 2 tbsp oil
- 4 eggs
- 2 cups cooked rice
Special equipment needed: None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add garlic and onion, sauté until fragrant.
3. Add beef, stir-fry until browned.
4. Add tomatoes, red chilies, green chilies, sweet soy sauce, soy sauce, salt, sugar, and black pepper. Stir-fry until the beef is cooked through.
5. Crack the eggs into the pan, cover, and cook until the whites are set but the yolks are still runny.
6. Serve the Selat Solo with Egg over cooked rice.
30 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- Beef can be substituted with chicken or tofu.
- Red and green chilies can be substituted with bell peppers.
Variations:
- Add vegetables such as carrots, green beans, or cabbage.
- Use different types of meat or protein.
Tips and tricks:
- Slice the beef thinly for faster cooking.
- Use a non-stick pan to prevent the eggs from sticking.
Storage instructions:
- Store any leftover Selat Solo with Egg in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Selat Solo with Egg in a bowl or on a plate.
Garnishes:
- Garnish with sliced scallions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or a salad.
Suggested side dishes:
- Steamed vegetables or a side of fried rice.
Troubleshooting advice:
- If the beef is tough, cook it for longer until it becomes tender.
Food safety advice:
- Make sure to cook the beef and eggs thoroughly to prevent any foodborne illnesses.
Food history:
- Selat Solo is a traditional Indonesian dish that originated from Solo, a city in Central Java.
Flavor profiles:
- Savory, slightly sweet, and spicy.
Serving suggestions:
- Serve hot with a side of rice.
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Region: Indonesian