Daging Bumbu Bakar - strips of seasoned beef

Ingredients

• 400 gbeef
• ½lime, juiced
• 2 tbspoyster sauce
• 1 tbsplight soy sauce
• 1 tsppepper
• 1 tspfish sauce
• 1 tspsesame oil
• 300 mlwater
• ½ tspsalt
• 2 clovesgarlic
• 1 cmfresh ginger
• ½red bell pepper
• 4spring onions
• to tasteoil
• to tastepalm sugar

Instructions

1. 1

   Prepare the ingredients

   Cut the beef into pieces about 2 × 1 × 1 cm. Finely chop the garlic and grate the ginger. Slice the pepper into strips and cut the spring onions into pieces.

2. 2

   Marinate the beef

   Combine the beef with the lime juice, oyster sauce, light soy sauce, pepper, fish sauce, sesame oil, salt and palm sugar. Leave to marinate for 15 minutes.

3. 3

   Cook and finish

   Roast or grill the pepper and set it aside. Heat oil in a pan, then fry the beef with the garlic and ginger until the meat changes colour. Add the water and cook the beef until done. Stir in the pepper and spring onions, then serve.

What is Daging Bumbu Bakar?

The name describes beef prepared with seasoning and a roasted or grilled element. Indonesian cooking uses richly flavoured mixtures of sauces and aromatics, and this version pairs seasoned beef with roasted pepper.

Here, the beef is marinated briefly, then cooked in a pan with water rather than grilled. The pepper and spring onion go in at the end, adding colour and a fresher finish.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the sauces, sesame oil and cooking oil contribute much of the fat and sodium; the recipe does not include a starchy side. Serve it with a measured portion of rice and plenty of vegetables to round out the plate.

The seasoning

Sauces: Oyster sauce, light soy sauce and fish sauce bring savoury depth, while lime juice adds a bright note. Sesame oil contributes a fragrant finish.

Aromatics: Garlic and ginger are cooked with the beef to carry their flavour through the pan. Palm sugar is mentioned in the method, but no quantity is given in the ingredient list, so add it sparingly to taste if using it.

Cut the beef evenly

Beef pieces: Aim for the stated size of about 2 × 1 × 1 cm so the pieces cook at a similar rate. If the beef is difficult to cut, chilling it briefly can make it firmer.

Cook to the right texture

Colour cue: Fry the beef until its outside changes colour, as directed, before adding water. Then cook until the pieces are done; the recipe does not specify a precise cooking time.

Finish: Add the pepper and spring onions after the beef is cooked. Stir them through briefly so they warm without losing all their texture.

Keep the pepper distinct

Roasted pepper: Roast or grill the strips separately and set them aside before starting the beef. Adding them at the end helps preserve their flavour and keeps them from becoming overly soft during the longer beef-cooking stage.

What to serve it with

Rice: Plain steamed rice is a simple match for the savoury sauce and makes the meal more substantial. Spoon some of the pan liquid over the rice if you like.

Vegetables: Add a crisp vegetable side or serve extra greens alongside the beef and pepper for contrast.

Recipe notes & tips

• Cut the beef into similarly sized pieces for more even cooking.
• Give the beef the full 15 minutes to marinate while you prepare the vegetables.
• Roast or grill the pepper before heating the pan for the beef.
• Use enough oil to coat the pan without letting it pool.
• Taste the sauce before serving, especially if adding palm sugar, as its quantity is not specified.

Variations

• Add heat: Include sliced fresh chilli when frying the garlic and ginger.
• Use another pepper: Swap the red pepper for a yellow or green one.
• Make it sweeter: Add a little palm sugar to the marinade, tasting as you go.
• Serve with noodles: Spoon the beef and pan sauce over cooked noodles.
• Add greens: Stir in quick-cooking greens near the end and cook until just wilted.

Common mistakes to avoid

• Uneven pieces: Cut the beef to roughly the same size so some pieces do not finish much earlier than others.
• Crowded pan: Fry in batches if the beef will not fit in a single layer, so it can fry rather than steam.
• Burnt garlic: Add the beef with the garlic and ginger as directed and keep the pan moving while the meat changes colour.
• Overcooked pepper: Keep the roasted pepper aside and mix it in only after the beef is done.
• Too much palm sugar: The method mentions it without a quantity, so add a small amount at a time or leave it out.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions