casaveneracion.com Sukiyaki-cut beef with Kecap Manis

Sukiyaki-cut beef with Kecap Manis

It all begins with sukiyaki-cut beef and the Indonesian soy sauce known as Kecap Manis. I love sukiyaki-cut beef because it cooks in seconds and is easy to eat especially out of the lunchbox.

Kecap Manis is a thick and syrupy sweet soy sauce that comes from Indonesia. Sweetened with palm sugar and flavored with star anise and other Oriental spices, its flavor is more complex than ordinary soy sauce. It’s great as a dipping sauce but works equally well as a marinade. You can buy it in most supermarkets or you can make your own.

Throw in some vegetables and you have a stir-fried dish that cooks in 15 minutes flat, including preparation time.

This recipe is good for two.

casaveneracion.com Sukiyaki-cut beef with Kecap Manis

You will need about 100 grams of sukiyaki-cut beef (half of what you see in the topmost photo). Cut the beef into strips about half an inch wide. Place the beef in a bowl, add about two tablespoonfuls of Kecap Manis and mix until all the beef strips are coated with the sweet soy sauce.

Peel a medium-sized carrot and julienne (cut into matchsticks).

Next, trim about 50 grams of French beans (you can substitute Baguio beans) and cut into halves.

Crush, peel and mince two cloves of garlic. Peel and finely slice an onion.

casaveneracion.com Sukiyaki-cut beef with Kecap Manis

Heat two to three tablespoonfuls of vegetable cooking oil in a frying pan.1 Add the beef and vegetables to the hot oil all at once. Sprinkle with salt and lots of freshly-ground pepper. Stir-fry over high heat for about two minutes or just until the beef changes color.2

casaveneracion.com Sukiyaki-cut beef with Kecap Manis

Serve at once or pack in a lunch box. My older daughter Sam skipped school today because of a stomach ache. Duh, scary especially since, while cooking, the TV was on and there seems to be a diarrhea epidemic of sorts which usually comes with the rainy season. Anyway, what you see on the plate should have gone into Sam’s lunch box. That’s what she’ll have for lunch today.

Notes:

1If you’re not using a non-stick pan: To prevent the beef from sticking to the pan, heat the pan before adding the oil then wait until the oil starts to smoke before throwing in the beef and vegetables.

2At this point, the vegetables will be tender crisp so the stir-fry is just perfect. Do not be tempted to cook everything longer; otherwise, the beef will turn dry and tough, and the veggies will turn soggy.

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Comments

  1. SallyG says

    Hi Connie,

    Is Kecap Manis available locally? How much for a bottle?

    Thank you very much for sharing this recipe. I’ll try it as soon as I get hold of Kecap Manis.

  2. says

    Kecap manis is one of the great secret weapons in my pantry. I love finding new ways to use it. Here in New England, I’ve never seen sukiyaki-cut beef in the market. Can you suggest something else that would work in this recipe?

  3. Bubut says

    Can I use a substitute of Kecap Manis, just in case I can’t find it in a local supermarket. I am in Auckland, New Zealand.

  4. says

    Lydia, any thinly sliced meat. It’s not the beef, per se, that’s essential but the cut. short marinating time and short cooking time won’t work with large pieces of meat.

    Bubut, why substitute? That’s why I included a link to a recipe on making your own Kecap Manis.

  5. nikki says

    This looks good! I’m gonna try this one out as soon as I get a hold of Kecap Manis. I hope it turns out as lovely as the one in your photo.

    You’re such a great cook, Connie. I’m so thankful for this blog of yours. :)

    And thanks for adding the monthly archive back here..now I can go through all your past recipes.

    More power to you!

  6. mel says

    I enjoy reading the articles which supplement my skill as a cook. I advise aspiring cook like me try to read said articles too.

  7. mommyd2jj says

    Greetings from California!

    I looked at my pantry and I found my Kecap Manis still hidden in the corner.
    I will try cooking this mouth watering recipe since I have all the ingredients available.

    Ang ganda ng website mo at lagi akong nagbabasa ng mga recipes mo. More power to you, Connie and keep posting new recipes for us to try. :-)

  8. eatit1s says

    I made this dish last night..turned out great! Next time I’ll add some green onions and mushrooms to the stir fry.

  9. says

    i cooked this for dinner last night (i used oyster sauce kasi wala akong kecap manis) and matched it with chicken…and hubby said “who cooked this?”, “ako xempre”…then he said “ulitin mo ‘to”…huh? bakit? “kasi masarap!”…sus…kinabahan ako…yun pala nasarapan! salamat sa homecookingrocks.com!

  10. mayel says

    Dear Ms. Connie,
    After a year of browsing at your website, I tried this simple dish when I saw a bottle of kacap manis at the grocery. I could have kicked myself for waiting so long to try your recipes. I live in Queens, NY and we have a lot of Asian groceries, kaso di ko alam gamitin, so my husband and I usually end up eating out. Not anymore. Thank you soooooooooo much for your help. Para akong nag attend ng private cooking school for free.
    Sincerely,
    Mayel

  11. says

    Hi Ate Connie,

    Thank you for sharing wonderful recipes. Nakaka-inspire po kayo. Ate, please paki-check yung link in making kecap manis, di ko po ma-download. Maraming salamat po. God bless..shirley of paniqui, tarlac

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