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Homemade Daging Masak Kicap recipe photo

Daging Masak Kicap

Daging Masak Kicap is a savory Malaysian classic! Tender beef in a rich sweet soy sauce, perfect over rice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 8 oz beef flap meat, sirloin or tenderloin cut into pieces
  • 2 tablespoons oil for frying; any neutral oil will work
  • 2 shallots or onion sliced thinly
  • 3 tablespoons sweet soy sauce (kicap/kecap manis) the star of the dish
  • 1 1/2 teaspoons soy sauce to taste

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Spatula or wooden spoon

Method
 

Cooking Instructions:
  1. Step 1: Prep the Beef - Cut your beef flap meat, sirloin, or tenderloin into bite-sized pieces.
  2. Step 2: Heat the Oil - In a large skillet or wok, heat the oil over medium-high heat.
  3. Step 3: Sauté Shallots - Add the sliced shallots or onion and sauté for about 2-3 minutes until soft and fragrant.
  4. Step 4: Cook the Beef - Increase heat to high and add the beef pieces. Stir-fry for about 5-7 minutes.
  5. Step 5: Add the Sauces - Pour in the sweet soy sauce and regular soy sauce. Stir and simmer for another 2-3 minutes.
  6. Step 6: Adjust to Taste - Taste the dish and adjust seasoning if necessary.
  7. Step 7: Serve - Remove from heat and serve hot over steamed rice or with your favorite side dishes.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • To freeze, place in a freezer-safe container and consume within 2 months.
  • Reheat on the stovetop over low heat, adding a splash of water or broth.