Linda Xiao

Bistik Jawa (Javanese Beefsteak)

Name: Bistik Jawa (Javanese Beefsteak)
Prep time: 10 min
Total time: 2 h 25 min
Yield: 4 - 6 serving(s)
Ingredients: 2 tbsp. kecap manis (sweet soy sauce); 1 tsp. Worcestershire sauce or reduced-sodium soy sauce; 1/2 tsp. fine sea salt; 1/2 tsp. ground white or black pepper; 1/4 tsp. grated fresh nutmeg; 1 lb. (1/4"-thick) beef steaks, such as eye of round, top round, or sirloin; 2 tbsp. unsalted butter, divided; 1 clove garlic, finely chopped; 1 tbsp. all-purpose flour; 1/2 c. whole milk; 1/4 c. low-sodium beef or chicken stock or water; 2 tbsp. kecap manis (sweet soy sauce); 1 tbsp. granulated sugar (optional); 1 1/2 tsp. grated fresh nutmeg; 1/2 tsp. ground white or black pepper; 2 tbsp. fried shallots, plus more for serving; Buttered carrots, green beans, and crinkle fries, for serving (optional)

By Pat TanumihardjaPublished: Oct 18, 2022

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Yields:

4 - 6 serving(s)

Prep Time:

10 mins

Total Time:

2 hrs 25 mins

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Indonesia was a Dutch colony for over 300 years, and bistik Jawa is a perfect example of the fusion of European and the local cuisine on Java island. This is the only way my dad eats his steak: thin cuts of meat marinated in kecap manis (sweet soy sauce) and spices, doused in sauce, and served with carrots, green beans, and roasted potatoes alongside. My dad also likes green peas in his sauce, but you don’t have to include those if you don’t want to.

Keep in mind that the marinade and sauce are quite sweet—it’s the Javanese way!—so feel free to reduce the amount of sugar or kecap manis.

If you can’t find kecap manis, you can make it at home! Bring 3/4 cup coconut/palm sugar, 1/4 cup soy sauce, and 1/4 cup water to a simmer on the stovetop. You can also use brown sugar, but it’s sweeter than palm sugar, so use 1/3 cup instead. You can add herbs and spices, such as makrut lime leaves, star anise, garlic, ginger, or coriander. Stir until sugar has dissolved. Let cool and store in a sealed jar in the refrigerator.

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Ingredients

Steak

2 Tbsp.
kecap manis (sweet soy sauce)
1 tsp.
Worcestershire sauce or reduced-sodium soy sauce
1/2 tsp.
fine sea salt
1/2 tsp.
ground white or black pepper
1/4 tsp.
grated fresh nutmeg
1 lb.
(1/4"-thick) beef steaks, such as eye of round, top round, or sirloin

Sauce & Assembly

2 Tbsp.
unsalted butter, divided
1
clove garlic, finely chopped
1 Tbsp.
all-purpose flour
1/2 cup
whole milk
1/4 cup
low-sodium beef or chicken stock or water
2 Tbsp.
kecap manis (sweet soy sauce)
1 Tbsp.
granulated sugar (optional)
1 1/2 tsp.
grated fresh nutmeg
1/2 tsp.
ground white or black pepper
2 Tbsp.
fried shallots, plus more for serving
Buttered carrots, green beans, and crinkle fries, for serving (optional)

Directions

Steak
1. Step 1In a shallow dish, whisk kecap manis, Worcestershire sauce, salt, pepper, and nutmeg. Add steaks and rub marinade into meat.
2. Step 2Cover and refrigerate at least 2 hours or up to 8. Drain and reserve marinade.
Sauce & Assembly
1. Step 1In a small saucepan over medium-low heat, melt 1 tablespoon butter. Cook garlic, stirring, until fragrant, about 30 seconds. Sprinkle in flour and cook, stirring with a wooden spoon, until light brown in color, about 2 minutes. Whisk in reserved marinade, milk, stock, and kecap manis. Cook, stirring constantly to prevent lumps from forming, until warmed through, about 3 minutes. Add sugar, if using, nutmeg, and pepper. Bring to a boil, stirring occasionally, until thickened, if desired. Taste and adjust seasonings. Mix in fried shallots and cover to keep warm.
2. Step 2Heat a large, heavy skillet over high heat until smoking. (To check if pan is hot enough, my mum touches the edge of a steak to the pan. If it sizzles, it's ready.) Melt remaining 1 tablespoon butter and swirl to coat bottom of skillet. Using tongs, carefully place 2 to 3 steaks in skillet. Cook, turning once, until well browned in places, about 30 seconds per side (this goes very quickly so keep your eye on steaks). Transfer to a plate and tent with foil to keep warm. Repeat with remaining steaks.
3. Step 3Serve steaks with sauce drizzled on top or alongside. Top with more fried shallots. Serve with carrots, beans, and fries, if desired.