Daging Tumis Leunca - fried beef with green nightshade

Ingredients

• 400 gbeef
• 75 gleunca (green nightshade)
• 4 clovesgarlic
• 5shallots
• 2jeruk purut (kaffir limes)
• 1lemongrass stalk
• 3red chillies
• 3green chillies
• 1 tbspkecap manis
• 1/2 tsppalm sugar
• 1/2 tspsalt
• 400 mlwater
• 2 tbspoil

Instructions

1. 1

   Slice the ingredients

   Cut the beef into thin slices. Thinly slice the garlic and shallots, then cut the chillies into diagonal rings.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the garlic, shallots, jeruk purut, lemongrass and chillies, and fry for 4 minutes.

3. 3

   Brown the beef

   Add the beef and fry until browned.

4. 4

   Simmer until done

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

What is daging tumis leunca?

Daging tumis leunca is an Indonesian beef dish whose name describes beef stir-fried with leunca, a small green fruit also called green nightshade. Leunca is used in Sundanese cooking, and its distinct, slightly bitter flavour complements savoury dishes.

This version builds flavour by frying garlic, shallots, chillies and fragrant aromatics before adding the beef and simmering everything together.

Nutrition and macros by portion

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

Beef provides most of the protein, while the oil contributes much of the fat; the kecap manis and palm sugar add some carbohydrate. Serve it with a moderate portion of rice and vegetables to make a more balanced plate.

The aromatic base

Garlic and shallots: slice them thinly so they fry readily and spread through the sauce.

Chillies: cutting them on the diagonal gives the dish visible rings; the recipe uses both red and green varieties.

Jeruk purut and lemongrass: these bring citrusy fragrance to the pan. Keep the lemongrass in a piece that can be removed before serving if you prefer.

Choosing and slicing the beef

Thin slices: cut across the grain where possible, which helps the beef eat more tenderly after cooking.

Even pieces: aim for similar thickness so the meat browns at roughly the same rate. Add it after the aromatics have had their four-minute fry.

Getting the leunca right

Add it with the water and seasonings, as directed, so it simmers alongside the beef rather than frying separately.

Check the texture as the dish cooks: the fruit should be tender while still holding its shape. The exact time depends on the beef and the thickness of the slices.

Balancing the sauce

Kecap manis and palm sugar give the simmering liquid a sweet, savoury character, while salt sharpens the flavour. Stir well after adding them so the seasoning is distributed.

The recipe uses 400 ml water and calls for a slow cook until done. Keep the heat gentle and let the liquid reduce to your preferred consistency.

What to serve with it

Serve the beef and leunca with steamed rice, which is a simple match for the savoury-sweet sauce. Spoon some of the cooking liquid over the rice.

For a more varied plate, add a plain vegetable side that will not compete with the dish's fragrant aromatics.

Recipe notes & tips

• Slice the beef thinly to help it cook through during the simmer.
• Have the garlic, shallots and chillies sliced before heating the oil.
• Fry the aromatics for the full 4 minutes before adding the beef.
• Stir the kecap manis, salt and palm sugar into the water so they coat the ingredients evenly.
• Taste the sauce near the end and adjust the seasoning to your preference.

Variations

• Adjust the heat: use fewer chillies for a milder dish.
• Add more leunca: increase the green nightshade for a fruitier, more vegetable-forward version.
• Change the beef cut: choose a cut suited to quick cooking and slice it thinly.
• Make it more saucy: keep more of the cooking liquid rather than letting it reduce as much.
• Serve with rice: add steamed rice alongside to soak up the sauce.

Common mistakes to avoid

• Thick beef slices: they may take longer to cook; cut the meat thinly and evenly.
• Crowding the aromatics: they can cook unevenly; use a pan with enough room to stir them.
• Adding the beef too soon: the aromatics need their 4-minute fry first to release their fragrance.
• Cooking too fast: the recipe calls for a slow simmer; keep the heat gentle after adding the water.
• Leaving tough aromatics in the serving: remove the lemongrass before plating if you do not want diners to encounter it.

How to store

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

Frequently asked questions