Daging Masak Hitam (Malaysian Spiced Dark-Soy, Star Anise & Lemongrass Braised Beef) – Authentic Malaysia Recipe
Festive Malay beef braise with a glossy ebony sauce fragrant with warm spices and bruised lemongrass.
- Country of Origin
- 🇲🇾 Malaysia (Southeast Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef sirloin/chuck cubes, Caramelized onions, Steamed white rice, Dark sweet soy (kicap manis), Star anise
Ingredients for Daging Masak Hitam (Malaysian Spiced Dark-Soy, Star Anise & Lemongrass Braised Beef) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef sirloin/chuck cubes, prepped into bite-sized pieces
- 1.5 cups caramelized onions, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with dark sweet soy (kicap manis)
- 1.5 tbsp traditional Malaysia seasoning (star anise, cinnamon, cloves, lemongrass, ginger, tamarind)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef sirloin/chuck cubes for 5 minutes.
- Add minced onion, garlic, dark sweet soy (kicap manis), and star anise, cinnamon, cloves, lemongrass, ginger, tamarind, stirring for 2 minutes until deeply aromatic.
- Add caramelized onions and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white rice right before serving warm.