(Prepared for 6)
- 500 g beef, fat removed & thinly sliced
- 60 g fresh salad (about 6 individual leaves)
- Blend Together :
10 g (1 whole) red onion
20 g (4 cloves) garlic
3 g (~1 tsp) black pepper seeds
10 g (½ inch) ginger
- 30 ml (~2 spoons) dark soy sauce
- 10 ml (~2 tsp) sesame oil
- 10 g (~1 tbsp) baked sesame seeds
- 30 ml (~2 tbsp) honey
- 15 ml (~1 tbsp) cooking oil
- 125 ml (½ cup) water
- 2 whole spring onions, finely chopped
- Add salt to taste
- Cut the beef into thin slices. Poke the slices a few times with a fork to tenderise it.
- Using a bowl, mix the beef slices with the ingredients you have blended and add in some honey, dark soy sauce, sesame oil and salt to taste. Allow it to marinate for a day or an hour at least inside the refrigerator.
- Heat the cooking oil in a pan. Add in all the marinated ingredients into the pan and cook for about 2 minutes. Pour in ½ a cup of water and reduce the heat to a simmer and allow it to cook until the beef is succulent and tender. Keep adding in water until the beef is cooked.
- Add everything from the pan into a clean bowl and sprinkle some chopped spring onions and baked sesame seeds on top.
- Add about 2 tbsp of the cooked beef on each individual salad leaf and roll the salad firmly but carefully.
- Dish is ready and best served hot.
- Red meat is a good source of iron and is easily absorbed by the body compared to iron from vegetables.
- Choose to remove fat from the beef slices to reduce the amount of fat in your diet.
Nutrient content per serving:
Recipes courtesy of ‘Buku Masakan Pilihan Pakar Pemakanan, Jilid 2: Resipi untuk Seisi Keluarga’ by Nutrition Society of Malaysia. To purchase this recipe book which includes 50 recipes, please email: firstname.lastname@example.org
An educational collaboration with Nutrition Society of Malaysia.