Lapis Daging Semarang - sweet fried beef slices

Ingredients

• 500 glean beef
• 1onion or 2–3 shallots
• 5 clovesgarlic
• 1 tsppepper
• 4 tbspkecap manis
• 2 tbsppalm sugar
• 2tomatoes
• 2 tbspoil

Instructions

1. 1

   Prepare the beef

   Cut the beef into thin slices and flatten them.

2. 2

   Make the marinade

   Cut the tomatoes into cubes. Pound or grind the onion and garlic into a paste, then mix in the kecap manis, pepper and palm sugar.

3. 3

   Marinate the meat

   Stir the beef into the marinade and leave it for at least 60 minutes. Remove the meat from the marinade.

4. 4

   Fry the beef

   Heat the oil in a pan and fry the beef until browned.

5. 5

   Finish the sauce

   Add the marinade and tomatoes. Fry over medium heat until the beef is tender and cooked through and the sauce has thickened.

6. 6

   Serve the dish

   Serve while warm.

What is Lapis Daging Semarang?

Lapis Daging Semarang is an Indonesian beef dish associated with Semarang, where kecap manis gives the meat its distinctive sweet, savoury flavour. This version marinates thin slices of beef before frying them with tomatoes and the remaining sauce.

The thin cuts help the marinade coat the meat, while the final cooking reduces the liquid into a glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while palm sugar and kecap manis contribute carbohydrates. Oil supplies much of the fat, with the rice or other accompaniment adding further carbohydrates; balance the plate with a serving of vegetables alongside the beef.

Building the marinade

Aromatics: Pound or grind the onion and garlic into a paste so they mix evenly with the kecap manis, pepper and palm sugar.

Sweetness: Kecap manis is already sweet and thick, and the palm sugar adds another layer. Mix the marinade thoroughly before adding the beef.

Slicing and marinating

Thin slices: Cut across the beef into thin pieces, then flatten them as directed. This gives the marinade plenty of contact with the meat.

Marinating time: Leave the beef in the mixture for at least 60 minutes. Lift the slices out before frying so they can brown in the pan.

Browning and tenderness

Brown the meat: Fry the beef in the heated oil until browned before adding the marinade. Avoid adding the tomatoes and sauce at this stage, as the recipe adds them after the initial frying.

Check the finish: Cook over medium heat until the beef is tender and cooked through. The sauce should thicken as it cooks; stir and keep an eye on it so it does not catch.

Tomatoes and sauce

Tomato pieces: Dice the tomatoes before cooking so they are ready to add with the marinade. They soften into the sweet, savoury sauce as the dish finishes.

Reduced sauce: Continue cooking until the liquid thickens rather than stopping while it is still thin. The finished sauce should cling to the beef.

What to serve alongside

Rice: Plain steamed rice is a simple match for the sweet sauce and makes the dish into a filling meal.

Vegetables: Serve with lightly cooked greens or another simple vegetable side to add freshness and contrast.

Recipe notes & tips

• Slice the beef thinly so it is easier to flatten and coat evenly with the marinade.
• Pound or grind the onion and garlic finely to make a smooth marinade.
• Marinate the beef for at least 60 minutes, as directed.
• Remove the beef from the marinade before frying so it can brown first.
• Keep the heat at medium after adding the sauce and tomatoes, and cook until the sauce thickens.
• Cut the tomatoes into similar-sized cubes so they soften at roughly the same rate.

Variations

• Use shallots: Choose 2–3 shallots in place of the onion, as suggested in the ingredients.
• Adjust the sweetness: Use less palm sugar for a less sweet sauce.
• Add a fresh side: Serve with simply cooked greens for contrast.
• Change the accompaniment: Pair the beef with another plain grain instead of rice.
• Make it ahead: Marinate the beef in advance, then cook it when you are ready to serve.

Common mistakes to avoid

• Thick beef slices: They are harder to flatten and coat; slice the meat thinly.
• Skipping the marinade: The recipe relies on at least 60 minutes of marinating; allow that time before cooking.
• Frying the meat with all the liquid: Remove the beef from the marinade first so it can brown.
• Adding the tomatoes too early: Add them with the marinade after the beef has browned.
• Stopping while the sauce is thin: Continue cooking over medium heat until it thickens.
• Using high heat to finish: Keep the pan at medium heat while the beef becomes tender and the sauce reduces.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions