Beef and tausi stir – fry

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

350 g. of beef brisket
1 whole garlic
1 whole onion
7-8 peppercorns
1 bay leaf
a bunch of leeks
1 medium-sized carrot
1 tbsp. of finely minced garlic
1 onion, peeled and thinly sliced
1 tbsp. of tausi (drained, rinsed and drained)
2 tbsps. of cooking oil
2-3 tbsps. of light soy sauce
1 tsp. of sugar
salt and pepper
1 tsp. of tapioca starch

Cooking procedure :

Cut the leeks vertically to expose the center. Place under the tap to remove any traces of soil. Cut the stalks, separating the white and light green portions from the dark green leaves.

Wash the slab of beef and place in a large sauce pan or casserole. Cover with water. Add the whole garlic, whole onion, peppercorns, dark green leaves of the leeks, bay leaf and about a teaspoon of salt. Bring to a boil, removing any scum that rises to the surface. Lower the heat, cover and simmer for about an hour and a half to two hours or until the beef is fork tender. Allow the beef to cool. For best results, remove the beef from the broth, wrap in cling film and chill in the fridge for a few hours or overnight. Cut the beef as thinly as you can without breaking the meat. Re-wrap in cling film and return to the fridge until it needs to go into the skillet or wok.

Peel the carrot and julienne. Cut the white and light green portions of the leeks into 1/4″ rings.

Mix together the tapioca starch, about 1/2 tsp. of pepper and sugar.

Heat the skillet or wok. When hot, pour in the cooking oil. Saute the garlic, sliced onion and tausi until fragrant. Add the julienned carrot and leeks. Stir-fry (don’t turn down the heat) for about 30 seconds. Take the beef slices from the fridge, unwrap and add to the wok or skillet. Season with soy sauce. Cook, tossing occasionally, until the beef slices are heated through. Pour in the starch mixture. Stir until the sauce is thick and clear.

Serve hot.

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October 30, 2004  Print This Post   
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Comments

2 Responses to “Beef and tausi stir – fry”
  1. Pepy says:
    March 29, 2007 at 9:11 am

    Hi,
    I just browsed around and I found this website. I’m wondering if tausi is fermented black bean sauce/paste that we, Indonesians, call as tausi too.

    Regards,
    Pepy

    Reply
  2. pacheese says:
    August 23, 2007 at 9:02 am

    haayyy.. maluto ko kaya toh?

    Reply
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