Daging Cah Taoge - fried beef with bean sprouts

Ingredients

• 150 gbeef
• 4 clovesgarlic
• 1green chilli
• 1 tbspoyster sauce
• 1 tbspkecap manis
• 1 tspsalt
• ½ tsppalm sugar
• 500 mlwater
• 50 gbean sprouts
• 1spring onion
• 2 tbspoil

Instructions

1. 1

   Prepare the ingredients

   Slice the beef thinly and finely chop the garlic. Thinly slice the green chilli and spring onion.

2. 2

   Fry the aromatics

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

3. 3

   Cook the beef

   Add the beef and fry until it changes colour. Stir in the oyster sauce, kecap manis, salt and palm sugar.

4. 4

   Simmer the mixture

   Pour in the water and bring the pan to the boil.

5. 5

   Finish and serve

   Add the bean sprouts and mix well, then cook until done. Stir in the spring onion and serve.

What is daging cah taoge?

Daging cah taoge combines beef (daging) with bean sprouts (taoge) in a savoury, lightly sweet sauce. The name and ingredients reflect an Indonesian home-cooking style, with kecap manis and oyster sauce bringing a sweet-salty depth.

This version cooks the beef in a little water before adding the sprouts. That creates a saucy dish rather than a dry stir-fry, while adding the sprouts towards the end helps them keep some texture.

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 the kecap manis and palm sugar contribute carbohydrates and the oil supplies most of the fat. Serve a moderate portion with rice and extra vegetables to make a more balanced plate.

The key ingredients

Beef: Slice it thinly so it cooks promptly and is easy to eat. Cutting across the grain can help keep the pieces tender.

Kecap manis: This Indonesian sweet soy sauce contributes both sweetness and a dark, savoury flavour. It works alongside the oyster sauce, so the dish needs no extra seasoning beyond the listed salt and palm sugar.

Getting the cooking right

Garlic and chilli: Fry them in the oil for the specified 2 minutes, stirring so the garlic flavours the oil without burning. Add the beef once the aromatics are fragrant.

Beef: Fry until the slices change colour, then mix in the sauces and seasonings before adding water. This gives the ingredients a chance to coat the meat evenly.

How to judge doneness

Beef: The method says to fry it until it changes colour, then simmer the dish after adding the water. Check a thicker slice before serving; it should be cooked through.

Bean sprouts: Add them after bringing the liquid to the boil and cook until done. They should be tender to your liking; avoid leaving them in longer than needed if you prefer a little bite.

Timing and texture

Thin slices: Evenly sliced beef cooks more consistently than thick or uneven pieces. Prepare the vegetables and sauces before heating the pan so they are ready to add in sequence.

Sauce: The 500 ml of water makes this a moist, spoonable dish. Let the pan reach the boil after adding it, then cook the sprouts in the liquid as directed.

What to serve with it

Rice: Steamed rice is a simple accompaniment that soaks up the sweet-savoury cooking liquid. Serve the beef and sprouts over rice or alongside it.

Vegetables: For a fuller meal, add a separate vegetable side such as steamed greens. Keep the side simply seasoned so it does not compete with the sauces.

Recipe notes & tips

• Slice the beef as thinly and evenly as you can for consistent cooking.
• Prepare the garlic, chilli and spring onion before you start frying.
• Stir the garlic while it fries so it does not catch on the pan.
• Mix the sauces and seasonings into the beef before adding the water.
• Add the bean sprouts only after the liquid has come to the boil.
• Taste the sauce before serving and adjust only if needed.

Variations

• More heat: Add extra sliced green chilli if you prefer a hotter dish.
• Milder chilli: Remove the chilli seeds before slicing for gentler heat.
• Different greens: Add sliced greens alongside the sprouts, allowing extra cooking time if needed.
• Extra aromatics: Add sliced ginger with the garlic and chilli for a warmer flavour.
• Rice bowl: Serve the beef and sprouts over steamed rice to catch the sauce.

Common mistakes to avoid

• Thick beef slices: They may cook unevenly; slice the meat thinly before frying.
• Burnt garlic: It can turn bitter; stir it as it fries and add the beef after 2 minutes.
• Uneven seasoning: The sauces may not coat the meat; mix them through before adding the water.
• Sprouts cooked too long: They can lose their bite; add them after the liquid boils and cook just until done.
• Skipping the simmer: The beef needs time in the liquid; bring the water to the boil before adding the sprouts.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions