Ingredients
2 tbsp. kecap manis (sweet soy sauce)
1 tsp. Worcestershire sauce or reduced-sodium soy sauce
1/2 tsp. fine sea salt
1/2 tsp. ground white or black pepper
1/4 tsp. grated fresh nutmeg
1 lb. (1/4"-thick) beef steaks, such as eye of round, top round, or sirloin
2 tbsp. unsalted butter, divided
1 clove garlic, finely chopped
1 tbsp. all-purpose flour
1/2 c. whole milk
1/4 c. low-sodium beef or chicken stock or water
2 tbsp. kecap manis (sweet soy sauce)
1 tbsp. granulated sugar (optional)
1 1/2 tsp. grated fresh nutmeg
1/2 tsp. ground white or black pepper
2 tbsp. fried shallots, plus more for serving
Buttered carrots, green beans, and crinkle fries, for serving (optional)
Preparation
Step 1In a shallow dish, whisk kecap manis, Worcestershire sauce, salt, pepper, and nutmeg. Add steaks and rub marinade into meat.Step 2Cover and refrigerate at least 2 hours or up to 8. Drain and reserve marinade.
Step 1In a small saucepan over medium-low heat, melt 1 tablespoon butter. Cook garlic, stirring, until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring with a wooden spoon, until light brown in color, about 2 minutes. Whisk in reserved marinade, milk, stock, and kecap manis. Cook, stirring constantly to prevent lumps from forming, until warmed through, about 3 minutes. Add sugar, if using, nutmeg, and pepper. Bring to a boil, stirring occasionally, until thickened, if desired. Taste and adjust seasonings. Mix in fried shallots and cover to keep warm.Step 2Heat a large, heavy skillet over high heat until smoking. (To check if pan is hot enough, my mum touches the edge of a steak to the pan. If it sizzles, it’s ready.) Melt remaining 1 tablespoon butter and swirl to coat bottom of skillet. Using tongs, carefully place 2 to 3 steaks in skillet. Cook, turning once, until well browned in places, about 30 seconds per side (this goes very quickly so keep your eye on steaks). Transfer to a plate and tent with foil to keep warm. Repeat with remaining steaks. Step 3Serve steaks with sauce drizzled on top or alongside. Top with more fried shallots. Serve with carrots, beans, and fries, if desired.
Keep in mind that the marinade and sauce are quite sweet—it’s the Javanese way!—so feel free to reduce the amount of sugar or kecap manis. If you can’t find kecap manis, you can make it at home! Bring 3/4 cup coconut/palm sugar, 1/4 cup soy sauce, and 1/4 cup water to a simmer on the stovetop. You can also use brown sugar, but it’s sweeter than palm sugar, so use 1/3 cup instead. You can add herbs and spices, such as makrut lime leaves, star anise, garlic, ginger, or coriander. Stir until sugar has dissolved. Let cool and store in a sealed jar in the refrigerator.
