Daging Masak Madu - fried beef with honey

Ingredients

• 250 gbeef tenderloin
• 1red chilli
• 1green chilli
• 50 gbeansprouts
• 3 tbsphoney
• 2 tbspWorcestershire sauce
• 2 tbspkecap manis
• 1 tbspkecap asin
• ½ tsppepper
• 1 tspcornflour
• 4 tbspoil

Instructions

1. 1

   Slice the ingredients

   Cut the beef into strips and slice both chillies thinly.

2. 2

   Mix the marinade

   Combine the beef with the honey, Worcestershire sauce, kecap manis, kecap asin, pepper, cornflour and 2 tbsp of the oil.

3. 3

   Brown the beef

   Heat the remaining 2 tbsp oil in a wok and fry the beef until browned.

4. 4

   Add vegetables

   Add the chillies and beansprouts, then continue frying until the beef is cooked through. Serve.

What is Daging Masak Madu?

Daging Masak Madu means honey-cooked beef, and this recipe brings together tender beef, chillies and beansprouts in a quick wok dish. Its Indonesian-style sauce combines honey and kecap manis with Worcestershire sauce and kecap asin for sweet, savoury and tangy flavours.

The thinly sliced beef cooks quickly, while the beansprouts add a fresh, crisp contrast. The result is a straightforward meal to serve with rice.

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 honey and kecap manis contribute carbohydrates. Most of the fat comes from the oil used to cook the dish. Serve it with rice and an extra portion of vegetables to make a more balanced plate.

Choosing the ingredients

Beef tenderloin: its tenderness suits the short, high-heat cooking. Cut it into strips of similar thickness so the pieces cook at roughly the same pace.

Sauces: kecap manis is sweet soy sauce, while kecap asin is salty soy sauce. Worcestershire sauce adds a distinct savoury tang, so keep all three in the mix for the recipe’s balance.

Chillies and beansprouts: slice the chillies thinly for an even spread of heat. Keep the beansprouts ready to add near the end so they retain some bite.

Getting the wok ready

Hot oil: heat the wok with the second 2 tbsp of oil before adding the beef. A hot surface helps brown the meat rather than letting it stew in its juices.

Small batches: if the wok is crowded, cook the beef in batches so it has room to brown. Add the batches back before continuing with the chillies and beansprouts.

Checking the beef

Browned surface: the recipe calls for frying the beef until browned before adding the vegetables. Stir and turn the strips so they colour on more than one side.

Cooked through: after adding the chillies and beansprouts, continue cooking until the beef is done. Check a thicker strip before serving, as cooking time depends on how thickly the meat is cut.

Keeping the vegetables crisp

Beansprouts cook quickly, so add them with the chillies as directed and avoid leaving the wok on the heat longer than needed once the beef is cooked. They should soften slightly but still have some crunch.

Stir gently but regularly to coat the vegetables with the honeyed sauce without crushing the sprouts.

How to serve it

Serve the beef hot, spooning any sauce from the wok over the top. Plain rice is a practical accompaniment that catches the sweet-savoury sauce.

For a fuller meal, add a simple side of greens. Keep other accompaniments fairly plain so the honey and sauces remain the main flavours.

Recipe notes & tips

• Slice the beef across the grain to help keep the strips tender.
• Measure the sauces and honey before heating the wok, as the cooking moves quickly.
• Use a wok or a wide frying pan with enough room to spread out the beef.
• Keep the chillies and beansprouts ready to add as soon as the beef is browned.
• Taste a piece before serving and adjust the amount of chilli next time to suit your preference.

Variations

• Milder chillies: remove the seeds before slicing for less heat.
• More vegetables: add sliced vegetables alongside the chillies and beansprouts.
• Different beef: use another tender cut and slice it thinly for quick cooking.
• Extra crunch: add more beansprouts near the end of cooking.
• Rice bowl: serve the beef and sauce over a bowl of plain rice.

Common mistakes to avoid

• Crowding the wok: the beef may steam instead of brown; cook it in batches if needed.
• Uneven strips: thick pieces take longer to cook; slice the beef into similarly sized strips.
• Adding cold oil late: heat the wok with the second 2 tbsp of oil before frying the beef.
• Overcooking the sprouts: they can lose their crunch; stop cooking once the beef is done.
• Skipping the sauce measurements: the balance can turn overly sweet or salty; measure each sauce and the honey.

How to store

Refrigerate leftovers in a sealed container and use within 2 days. Reheat in a hot frying pan until steaming throughout; the beansprouts will be softer after storage.

Frequently asked questions