Ketjap Manis Plus Stir Fry Beef
Elevate your weeknight dinners with this mouthwatering Ketjap Manis Plus Stir Fry Beef—a quick and flavor-packed recipe that seamlessly blends tender beef sirloin with vibrant, crisp vegetables in a luscious sweet soy sauce glaze. This 30-minute dish highlights the rich, caramel-like essence of ketjap manis, balanced by aromatic garlic, ginger, and a touch of soy sauce. Perfectly complemented by red bell peppers, carrots, and broccoli, this stir-fry delivers a delightful mix of textures and bold flavors. Ideal for busy schedules, this meal comes together effortlessly and pairs beautifully with steamed rice, making it a satisfying family favorite. Garnish with sesame seeds for an optional nutty crunch and serve up restaurant-quality comfort in the comfort of your home!
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Recipe Information
Ingredients
- 500 g beef sirloin, thinly sliced
- 6 tbsp ketjap manis (sweet soy sauce)
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 200 g broccoli florets
- 2 spring onions, sliced
- 2 tsp sesame seeds (optional, for garnish)
- 4 servings white or brown rice, cooked (for serving)
Instructions
In a small bowl, combine 2 tablespoons of the ketjap manis, the soy sauce, and cornstarch. Mix until smooth.
Place the sliced beef into the marinade and stir to coat evenly. Let it marinate for at least 10 minutes while you prepare the vegetables.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
Once the oil is shimmering, add the marinated beef in batches to avoid overcrowding the pan. Stir-fry for 2-3 minutes until browned on all sides but not fully cooked through. Remove from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Toss in the minced garlic and ginger, stirring frequently to release their aroma, about 30 seconds.
Add the red bell pepper, carrot, and broccoli florets to the pan. Stir-fry for 4-5 minutes until the vegetables are slightly tender but still crisp.
Return the partially cooked beef to the pan along with any juices. Add the remaining 4 tablespoons of ketjap manis and stir to coat everything evenly.
Cook for another 2-3 minutes, allowing the sauce to thicken slightly and the beef to cook through.
Stir in the sliced spring onions and give everything a final toss.
Serve hot over cooked rice and optionally garnish with sesame seeds for added texture and flavor.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 14.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
