Daging Tumis Kacang Mede - fried beef with cashew nuts

Ingredients

• 350 gbeef
• 75 gcashew nuts
• 4 clovesgarlic
• 1 cmginger
• 2red chillies
• 2red bird’s eye chillies
• ½ tspsalt
• ¼ tsppepper
• ¼ tsppalm sugar
• 1 tspkecap manis
• 200 mlwater
• 1 tspsesame seeds, roasted
• 1spring onion
• 1 tbspoil

Instructions

1. 1

   Prepare ingredients

   Slice the beef. Finely chop the garlic and grate the ginger. Roughly chop both types of chilli, slice the spring onion diagonally and chop the cashews into pieces.

2. 2

   Fry aromatics

   Heat the oil in a pan and fry the garlic and ginger for 2 minutes.

3. 3

   Cook beef

   Add the beef and cook until it changes colour. Add the chillies and fry until they soften.

4. 4

   Simmer with sauce

   Add the salt, pepper, palm sugar, kecap manis and water. Cook until the beef is done.

5. 5

   Finish and serve

   Stir in the sesame seeds, cashews and spring onion, then serve.

What is daging tumis kacang mede?

Daging tumis kacang mede means beef stir-fried with cashew nuts. It brings together familiar Indonesian seasoning, including kecap manis, a sweet soy sauce, with aromatics and chilli.

In this version, the beef simmers in a little water with the seasonings, while cashews and spring onion are stirred in at the end. That finishing step helps the nuts keep some crunch and the spring onion stay fresh.

Nutrition and macros by portion

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

The beef contributes most of the protein, while the cashews and oil provide much of the fat; the palm sugar, kecap manis and any rice served alongside contribute carbohydrates. Pair a portion with vegetables and rice to make a balanced plate, adjusting the rice to suit your appetite.

The ingredients that shape the flavour

Kecap manis: this thick, sweet soy sauce gives the dish its characteristic sweet-savoury base. Palm sugar adds another hint of sweetness, balanced by the salt and pepper.

Chillies: red chillies and bird’s eye chillies bring different levels of heat. Roughly chopping them makes them easy to pick out or leave aside when serving.

Slicing and preparing the beef

Beef slices: cut the meat into slices before it goes into the pan so it cooks evenly. Similar-sized pieces make it easier to judge when the beef is done.

Aromatics: finely chopped garlic and grated ginger distribute through the oil and sauce. The recipe gives them 2 minutes of frying before the beef is added.

Getting the texture right

The beef: cook it until it changes colour after adding it to the pan, then simmer it in the seasoned water until done. The recipe does not specify a particular cut, so the time needed can vary with the beef and slice thickness.

The cashews: add them at the end rather than simmering them with the meat. This keeps their contrast with the tender beef.

Timing and doneness

The listed total time is 60 minutes, although the method does not divide that time into preparation and cooking. Have the ingredients prepared before heating the oil so they can be added in sequence.

Simmer until the beef is cooked through and the sauce has seasoned the meat. If the pan becomes dry before the beef is done, keep an eye on it and avoid letting the sauce catch.

What to serve alongside

Steamed rice is a straightforward partner for the sweet-savoury sauce. It also makes the meal more substantial without competing with the cashews and chillies.

For a fresh contrast, serve with simply cooked greens or sliced cucumber. Keep additional salty sauces on the side, since the kecap manis and seasoning already flavour the beef.

Recipe notes & tips

• Slice the beef into pieces of a similar thickness so they cook at a similar rate.
• Prepare the garlic, ginger and chillies before heating the oil, as the aromatics cook quickly.
• Use the listed 2 minutes as the frying time for the garlic and ginger.
• Add the cashews only when the beef is cooked, to preserve some crunch.
• Taste the sauce before serving and adjust the chilli level at the table rather than adding extra chillies to the whole pan.

Variations

• Milder chilli: remove the chilli seeds before chopping for a gentler heat.
• Extra vegetables: stir in quick-cooking greens near the end so they retain some bite.
• More crunch: reserve a few chopped cashews to scatter over the finished dish.
• Rice bowl: serve over steamed rice to catch the kecap manis sauce.
• Fresh finish: add a little extra sliced spring onion at the table.

Common mistakes to avoid

• Uneven beef slices: cut them to a similar thickness so some pieces do not finish much earlier than others.
• Burnt aromatics: keep the garlic and ginger moving and add the beef after their specified 2 minutes.
• Overcooked cashews: stir them in at the end rather than simmering them with the beef.
• Guessing the chilli heat: taste a small piece first, as bird’s eye chillies can be particularly hot.
• Letting the pan dry out: check the beef as it simmers and keep the sauce from catching on the pan.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat thoroughly in a pan or microwave; the cashews may soften after storage.

Frequently asked questions