Malaysian · intermediate
Daging Masak Hitam
Tender beef strips braised in a dark, aromatic sweet soy glaze spiced with cinnamon, cloves, and chili.
- PREP TIME
- 20 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a bowl, toss beef strips with 2 tablespoons of sweet soy sauce and marinate for 15 minutes.
- 02
Heat vegetable oil in a heavy pot over medium heat; add whole cloves and star anise, stirring for 1 minute.
- 03
Add chopped onion, minced ginger, and minced garlic, sautéing for 5 minutes until soft and translucent.
- 04
Stir in the dried chili paste and cook for 3 minutes until oil glistening appears.
- 05
Add marinated beef strips and remaining sweet soy sauce, stirring well to coat the beef in aromatics.
- 06
Cover pot, lower heat to low, and braise gently for 30-35 minutes until beef is tender and sauce coats the meat in a rich dark glaze.
A LITTLE KITCHEN KNOW-HOW
Slow Soy Reduction
Gently reducing sweet dark soy sauce with meat juices over low heat to form a thick, bittersweet glaze.
Notes from the kitchen
- Marinating beef in sweet soy sauce beforehand caramelizes the meat evenly as it braises.
- Low heat prevents the dark soy sugars from burning during the long reduction process.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
