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Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.
A thick, sweet Panang curry with peanuts, served over jasmine rice. Similar to red curry but sweeter and thicker; add vegetables for extra nutrition or keep traditional.
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua). Mince fries hot with a splash of stock until just cooked. Off heat, fish sauce, lime juice, chilli powder, sliced shallot, spring onion and rice powder toss through. Lots of fresh herbs fold in at the end. Served with sticky rice and raw vegetable plate.
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk. The pork is infused with a paste of lemongrass, ground spices, and aromatics, making each bite deeply flavorful. This dish showcases traditional Southeast Asian techniques and is perfect for entertaining.
The essence of this recipe lies in knife technique: the beef must be cut into very thin strips for authentic texture and rapid cooking. A brief freeze makes slicing easier and more uniform. The result is a dish of tender, fragrant beef balanced with fresh ginger, crisp vegetables, and bold chilli heat.
This fast, easy, and delicious supper showcases how Chinese five-spice powder flavours an entire dish via a marinade approach. Overnight marination develops deep, complex flavours that distinguish this simple stir-fry from quickly-thrown-together meals. The combination of Sichuan pepper's numbing quality with five-spice complexity creates an unforgettable sauce.
Centre-cut beef fillet is hand-chopped (don't blitz; the texture matters) and mixed with the seasonings just before serving. Plated in a neat ring, topped with a yolk in a half-shell or directly on top, served with hot toast and a small dressed salad.
On Thai menus this is often called ‘pad nam mun hoy’, which means fried with oyster sauce. There are many versions of Thai oyster sauce curries, but this beef version is right up there when it comes to popularity. Stir-fried beef in oyster sauce usually also comes served with mushrooms and my favourite variety for this recipe are straw mushrooms, but you could use any type you can find, wild mushrooms work really well. Serve with a hot bowl of jasmine rice.
This is a northern Chinese beef speciality that lends itself to using dried tangerine peel. The Chinese always use peel that has been dried, and the older the peel, the more prized the flavour. The combination creates a sophisticated, citrus-forward sauce that balances the richness of beef beautifully.