Daging than Sawi Hijau Saus Tiram
beef with choy sum in oyster sauce
250 gr beef tenderloin
2 tsp arrack
1 tbsp kecap asin
1 tbsp cornflour
1/4 tsp baking soda / sodium bicarbonate
3 tbsp water
200 g choy sum
5 cm jahe
1 spring onion
2 tbsp oyster sauce
1/2 tsp cornflour+1/2 tbsp water
1 tsp palm sugar
Cut the meat into thin slices. Cut the choy sum into pieces of 3 cm long. Grate the jahe and cut the spring onion into thin slices at an angle.
Mix the meat with 1 tsp arrack de kecap, the baking soda, the cornflour, the water and 1 tbsp oil and let it marinate for 30 minutes.
Heat in a pan 7 tbsp oil and add the meat and fry until it changes color and scoop it out of the pan. Leave 3 tbsp of oil and fry the jahe and the spring onion for 2 minutes. Then add the choy sum, the meat, the arak, the oyster sauce, the sugar and the dissolved cornflour and stir until the choy sum has softened and the sauce thickens. serve.