Daging Goreng Kunyit Recipe (Turmeric Fried Beef with Vegetables)

Beef: Thinly sliced to ensure quick and even cooking.

Turmeric powder: Adds a vibrant color and earthy flavor to the dish.

Salt: Enhances the overall taste of the beef.

Vegetable oil: Used for stir-frying the beef and vegetables.

Mixed vegetables: Includes carrots, bell peppers, and green beans, cut into bite-sized pieces for a colorful and nutritious addition.

When marinating the beef with turmeric powder and salt, ensure that each slice is evenly coated. This can be achieved by using your hands to massage the marinade into the meat thoroughly. This step not only enhances the flavor but also helps in tenderizing the beef. Additionally, when stir-frying, make sure the wok is hot enough before adding the vegetable oil. This prevents the beef from sticking and ensures a nice sear, locking in the juices and flavors.

• beef - Substitute with chicken breast: Chicken breast is lean and will absorb the flavors well, similar to beef.

• beef - Substitute with tofu: Tofu is a great vegetarian option that can take on the flavors of the dish.

• turmeric powder - Substitute with curry powder: Curry powder contains turmeric and will provide a similar color and flavor.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color, though the flavor will be slightly different.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier option and works well for frying.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is good for high-heat cooking.

• mixed vegetables - Substitute with broccoli: Broccoli adds a different texture and is nutritious.

• mixed vegetables - Substitute with zucchini: Zucchini cooks quickly and absorbs flavors well.

• Allow the Daging Goreng Kunyit to cool completely before storing or freezing. This prevents condensation, which can make the dish soggy.
• For short-term storage, transfer the turmeric fried beef and vegetables into an airtight container. Store it in the refrigerator for up to 3 days.
• For longer storage, place the cooled dish in a freezer-safe container or a heavy-duty freezer bag. Label with the date and contents. Freeze for up to 3 months.
• When ready to reheat, thaw the frozen Daging Goreng Kunyit in the refrigerator overnight.
• Reheat the dish in a wok or skillet over medium heat, adding a splash of vegetable oil if needed to prevent sticking. Stir occasionally to ensure even heating.
• Alternatively, you can reheat in the microwave. Place the dish in a microwave-safe container, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until heated through.
• To maintain the texture of the vegetables, avoid overcooking during reheating. They should remain tender-crisp.
• Serve the reheated Daging Goreng Kunyit hot with freshly steamed rice for the best experience.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or olive oil to the skillet.
  3. Once the oil is hot, add the leftover Daging Goreng Kunyit.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes or until the beef and vegetables are heated through.
  5. If the dish seems dry, add a splash of water or broth to maintain moisture.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Microwave on medium power for 2-3 minutes.
  4. Stir the dish halfway through to ensure even heating.
  5. Continue microwaving in 1-minute intervals until the beef and vegetables are thoroughly heated.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Daging Goreng Kunyit in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 15-20 minutes, or until the beef and vegetables are hot.
  5. Stir halfway through the reheating process to ensure even heating.

• Steaming Method:

  1. Set up a steamer by bringing water to a boil in a pot.
  2. Place the leftovers in a heatproof dish that fits inside the steamer basket.
  3. Cover and steam for about 10 minutes, or until the beef and vegetables are heated through.
  4. Check occasionally to ensure the dish is not overcooked.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftovers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the beef and vegetables are hot and crispy.

• Wok: A large, deep pan with sloping sides, perfect for stir-frying the beef and vegetables evenly.

• Knife: Essential for thinly slicing the beef and cutting the vegetables into bite-sized pieces.

• Cutting board: A sturdy surface to safely chop and prepare the beef and vegetables.

• Mixing bowl: Used to marinate the beef with turmeric powder and salt.

• Measuring spoons: Necessary for accurately measuring the turmeric powder and salt.

• Spatula: Ideal for stirring and tossing the beef and vegetables in the wok.

• Serving dish: To present the cooked turmeric fried beef with vegetables.

• Rice cooker: Convenient for preparing the steamed rice to serve alongside the dish.

Marinate in advance: Marinate the beef the night before to save time on busy days.

Pre-cut vegetables: Use pre-cut mixed vegetables from the store to reduce prep time.

Use high heat: Cooking on high heat speeds up the stir-frying process.

Batch cooking: Cook larger portions and store leftovers for quick meals later.

One-pan method: Use a single wok to minimize cleanup time.