From US With LOVE: Quick Crunchy Oat Beef

Wuhu!!! Excited to make this recipe. It’s beef, crispy and oat (something to make me feel healthier. Hahaha). I use two types of beef: sukiyaki beef and tenderloin (less fat) that I sliced into thin when it’s still frozen. Cut it into 1-1.5 mm thick with a sharp big knife (be careful J).

I like “crispy rendang” it’s known for Indonesian food come from Padang province. We like them spicy, but not my parents and so does everyone, so I make this recipe with just a little bit red chili (fresh, not powdered). Usually it’s kinda oily, but to maintain the oil fat, I didn’t use the oil to cook the oatmeal or put it to be sauce for the beef. Some of you, might come from other country and this maybe the recipe that you can try. It’s easy and from now on I’ll try to make picture from step to step, hoping to be helpful.

This recipe serve 2 person and time to make is about an hour including the marinate process.

Ingredients:

250 g thin slice beef (sirloin or sukiyaki or other kin of meat is OK)

Frying oil (full the half of the pan)

Marinating sauce:

1 egg

½ tsp salt

½ tsp sesame oil

1/8 tsp pepper ( preferably not grounded black pepper)

2 tbsp corn flour (maizena)

1 tbsp flour (all purpose)

3 tbsp water

For the topping:

Frying oil

1 egg (whisk)

3 tbsp small garlic (minced)

1 tbsp red chili (minced; I don’t use the seed because it’s kinda hot)

3 tbsp oat (crushed)

How to cook:

1. Marinate the beef for minimum half an hour with the marinating sauce

2. Heat the pan and frying oil and put the beef one by one at a time and fry until crisp then strain the beef

3. Use the oil again to fry the egg (put it slowly and whisk it so it make small parts to be a great topping and even), garlic, and chili. Fry them until crisp and strain.

4. Without oil, put the oat in the pan and cook until the flavor comes out, then put inside the fried beef and topping.