Indonesian Chinese Style Clapassade

Ingredients

In the original French Clapassade, the beef is typically marinated in red wine and cooked slowly to create a rich and hearty stew. However, in this Indonesian Chinese adaptation, the beef is marinated in soy sauce, ginger, garlic, and Indonesian spices to infuse it with bold flavors. The cooking technique is also different, as the beef is stir-fried in a wok instead of being slow-cooked. The addition of chili peppers adds a spicy element, which is not typically found in the original dish. We alse have the original recipe for Clapassade, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon kecap manis (Indonesian sweet soy sauce)
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon Indonesian chili paste (sambal oelek) 1 teaspoon Indonesian chili paste (sambal oelek)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, oyster sauce, kecap manis, ginger, garlic, and chili paste. Add the sliced beef and marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the wok and set aside.
3. 3.
   In the same wok, add the bell peppers, onion, and carrots. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. 4.
   Return the beef to the wok and stir-fry for an additional 2 minutes to combine the flavors. Season with salt and pepper to taste.
5. 5.
   Serve the Indonesian Chinese Style Clapassade hot with steamed rice or noodles.

Treat your ingredients with care...

• Beef — For the best results, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef thinly against the grain to ensure tenderness.
• Indonesian chili paste (sambal oelek) — Adjust the amount of chili paste according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Kecap manis — If you can't find kecap manis, you can substitute it with a mixture of soy sauce and brown sugar.

Tips & Tricks

• To achieve a smoky flavor, you can briefly char the bell peppers over an open flame before slicing them.
• For a more authentic Indonesian Chinese taste, you can add a splash of Chinese rice wine or Shaoxing wine to the marinade.
• Feel free to customize the vegetables according to your preference. Bok choy, snow peas, or mushrooms would also work well in this dish.
• If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Garnish the dish with fresh cilantro or sliced green onions for added freshness and color.

Serving advice

Serve the Indonesian Chinese Style Clapassade hot with steamed rice or noodles. It pairs well with a side of pickled vegetables or a simple cucumber salad.

Presentation advice

For an appealing presentation, arrange the stir-fried beef and vegetables on a large serving platter. Garnish with fresh cilantro or sliced green onions for a pop of color. Serve with steamed rice or noodles on the side.