Bistik Jawa: Javanese Beefsteak
A Javanese interpretation of Western beefsteak, featuring tender beef in a sweet and savory brown gravy with potatoes and vegetables.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 500 g beef sirloin, sliced 1 cm thick
- 3 potatoes, cubed and fried
- 2 carrots, sliced
- 100 g green beans
- 3 tbsp sweet soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp margarine
- 2 onions, sliced
- 2 garlic cloves, minced
- 200 ml beef broth
- Cornstarch slurry for thickening
- Salt and pepper
👨🍳 Instructions
- Pound beef slices lightly. Season with salt and pepper.
- Pan-fry beef until browned on both sides. Set aside.
- In the same pan, sauté onions and garlic until soft.
- Add beef broth, sweet soy sauce, and Worcestershire sauce.
- Add carrots and green beans. Cook until vegetables are tender.
- Thicken with cornstarch slurry.
- Return beef to the sauce.
- Serve with fried potatoes, steamed rice, and vegetables.
❓Frequently Asked Questions
What is Bistik Jawa: Javanese Beefsteak?
A Javanese interpretation of Western beefsteak, featuring tender beef in a sweet and savory brown gravy with potatoes and vegetables.
Where does Bistik Jawa: Javanese Beefsteak come from?
Bistik Jawa: Javanese Beefsteak originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Bistik Jawa: Javanese Beefsteak difficult to make?
Bistik Jawa: Javanese Beefsteak requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Bistik Jawa: Javanese Beefsteak?
Store leftover Bistik Jawa: Javanese Beefsteak in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.