Tempe Corned Beef Steak π
This delightful fusion of tempeh and corned beef brings a savory, hearty twist to your usual steak dinner! Easy to make and paired with a rich barbecue-based sauce, this dish is perfect for a satisfying meal that is both unique and flavorful.
Ingredients
Steak Ingredients
| Ingredient | Quantity |
|---|---|
| Tempeh | 1/2 block |
| Corned beef | 1 small can |
| Onion | 1/2 medium, diced |
| Garlic cloves | 2 cloves |
| Shallots | 2 cloves |
| Salt | To taste |
| Sugar | To taste |
| Ground pepper | To taste |
| Egg | 1 large |
| All-purpose flour | 1 tablespoon |
| Cornstarch (maizena) | 1 tablespoon |
| Tapioca flour | As needed (for shaping) |
| Cooking oil | For frying |
Sauce Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 1/2 medium, diced |
| Garlic clove | 1 clove |
| Chili sauce | 1 tablespoon |
| Tomato sauce | 1 tablespoon |
| Oyster sauce | 1 teaspoon |
| Soy sauce | 1 teaspoon |
| Barbecue sauce | 1 1/2 tablespoons (Del Monte recommended) |
| Salt | To taste |
| Sugar | To taste |
| Cornstarch (maizena) | 1 teaspoon (mixed with water) |
Instructions
Steak Preparation
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Prepare the Tempeh: Start by cutting the tempeh in half and steaming it until the strong aroma of tempeh subsides. This step softens the tempeh and helps eliminate its bitterness.
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Blend the Mixture: In a blender, combine the steamed tempeh, diced onion, garlic, shallots, corned beef, sugar, salt, ground pepper, all-purpose flour, cornstarch, and egg. Blend until smooth and well-combined.
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Shape the Patties: Transfer the mixture into a larger bowl. Add a small amount of tapioca flour to help bind the mixture and make it easier to shape. Mix well, then form the mixture into steak-shaped patties.
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Cook the Steaks: Heat oil in a frying pan over medium heat. Fry the patties on both sides until they are golden brown and cooked through. If you have a grill pan, feel free to use it for grilling instead of frying to give it a more traditional steak look, but frying works just as well and gives a delicious flavor.
Sauce Preparation
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SautΓ© the Aromatics: In a small pan, heat a little cooking oil. SautΓ© the diced onion until it becomes fragrant and soft, then add the minced garlic. Stir and cook until the garlic is aromatic.
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Add Sauces: Pour in a little water and then add the chili sauce, tomato sauce, oyster sauce, soy sauce, and barbecue sauce. Stir well and allow the mixture to simmer until it begins to boil.
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Thicken the Sauce: In a small bowl, mix the cornstarch with a bit of water to create a slurry. Slowly add this slurry to the sauce while stirring to thicken it. Continue cooking for another minute or until the sauce has reached your desired consistency.
Serving
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Plate the Steaks: Place the fried tempeh-corned beef steaks on a serving plate.
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Add the Sauce: Generously pour the thickened sauce over the steaks, letting it coat each piece well.
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Garnish and Serve: Serve the steak with a side of crispy French fries and blanched or sautΓ©ed vegetables for a complete meal. Enjoy your Tempe Corned Beef Steak with all its savory, tangy goodness!
This recipe combines traditional Indonesian tempeh with the rich flavor of corned beef to create a dish thatβs easy to prepare and packed with flavor. The tangy, slightly spicy sauce complements the crispy steak perfectly, making this an irresistible meal for family dinners or special occasions!
