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Try Daging Masak Kicap, a delicious Malaysian soy sauce beef cooked in sweet soy sauce and aromatics. It’s a comforting and flavorful dish that’s perfect for any dinner and requires just 5 ingredients and 15 minutes to make.
Malaysian Soy Sauce Beef
Daging Masak Kicap is a Malaysian dish that translates to “beef cooked in soy sauce.” Popular in both Malaysian and Indonesian cuisines, it is celebrated for its savory and slightly sweet flavors, enhanced by the sweet soy sauce or kicap manis (kecap manis in Indonesia) used in the recipe.
In Malaysia, you can enjoy Daging Masak Kicap at various dining spots beyond home kitchens. One of my favorite places to savor this soy sauce beef is at the many Malay warung scattered across the country. These informal eateries or roadside stalls specialize in Malay cuisine, offering dishes that are cooked to order and always served fresh.
This beloved dish is rich and savory, with tender beef steeped in a rich umami flavor, complemented by the sweetness of the sauce and aromatic ingredients. It’s a comforting, hearty meal often paired with steamed rice, which perfectly absorbs the flavorful sauce. A staple in Malay households, Daging Masak Kicap is a cherished comfort food for many.
If you love Malay food, you will enjoy my Rendang Daging, Sambal Udang, and Ayam Masak Merah recipes.
Ingredients For Daging Masak Kicap
Daging masak kicap is one of the beef dishes I often make at home. It’s an easy Malay recipe but the taste is absolutely delicious. My homemade recipe uses just five ingredients:
- Beef: Tender cuts like tenderloin, sirloin, or flap meat work well. I prefer flap meat for its tenderness.
- Soy Sauce: Adds depth of flavor and color.
- Sweet Soy Sauce: Provides sweetness to the dish.
- Shallots or Onions: Sliced and cooked in oil for aroma.
- Cooking oil.
For further details and information, check the recipe card at the bottom of this post.
Recipe Additions
- For added spice, include a few bird’s-eye chilies or sliced red chilies in the recipe.
- To enhance the aroma, you can also add a pounded lemongrass (white part only).
- You can include star anise, cloves, or cinnamon for added complexity.
These additions will elevate the flavor profile of your soy sauce beef dish, giving it a unique and aromatic twist that enhances its overall depth and richness.
How To Make Daging Masak Kicap
Making Daging Masak Kicap is a breeze, taking just 3 simple steps and 15 minutes from prep to the dinner table.
First, rinse and dry the beef, then cut it into pieces. Heat oil in a wok, sauté shallots until light brown, then add the beef and stir briefly. Mix in sweet soy sauce and soy sauce, cooking until the beef is done. Serve immediately.
Frequently Asked Questions
To enhance the aroma, add pounded lemongrass (white part only) to the recipe. You can also include spices like star anise, cloves, or cinnamon for added depth and complexity in flavor.
Yes, you can customize the spice level by adding bird’s-eye chilies or sliced red chilies to the recipe. If you prefer a milder dish, you can omit the chilies or use fewer of them.
Yes, you can use chicken instead of beef for Daging Masak Kicap. Just substitute chicken pieces, like thighs or breasts, and adjust the cooking time as chicken cooks faster. For extra texture, you can deep-fry the chicken before cooking with the sauces.
Each serving is 406 calories.
What To Serve With This Dish
I love drizzling the sauce over steamed white rice and adding a side of sambal belacan for a truly homey Malaysian meal. For a complete Malay-style dinner at home, consider pairing it with these recipes.
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Other Recipes You Might Like
Daging Masak Kicap
Ingredients
- 8 oz (250g) beef flap meat, sirloin or tenderloin, cut into pieces
- 2 tablespoons oil
- 2 shallots or 1/4 onion, sliced thinly
- 3 tablespoons sweet soy sauce, kicap/kecap manis
- 1 1/2 teaspoons soy sauce, to taste
Instructions
- Rinse the beef with water, pat it dry, and then cut it against the grain into pieces. Set aside.
- Heat the oil in a wok. Once the oil is hot, add the shallots and stir-fry until aromatic and lightly browned. Then add the beef and stir-fry for a few moments.
- Add the sweet soy sauce and soy sauce, stirring to combine with the beef. Cook for a few minutes, or until the beef is cooked through. Dish out and serve immediately.
Notes
- For added spice, include a few bird’s-eye chilies or sliced red chilies.
- To enhance the aroma, you can also add a pounded lemongrass (white part only).
- You can include star anise, cloves, or cinnamon for added complexity.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will definitely try with chili and replace with chicken since due to religious belief we dont eat beef
That sounds like a great idea! Chili will add a nice kick, and chicken works perfectly as a substitute. Let me know how it turns out! :)
Just found your website and just want to said have try this today for our dinner and is absolutely delicious thank you and now will try your other receipe :)
LOL thank you. Great that you love my recipes. Happy cooking and eating! :)
This is so delish and easy!
Bee what is Beef Flap? Maybe flank steak or? I am not familiar with this cut here in Canada. It sounds so good. Thank you,
Flap steak or flap meat is a bottom sirloin butt cut of beef, and is generally a very thin and tender steak. But you can also use flank steak.
Thank-you for such great recipes.I have been a follower for years.
This recipe I will be trying soon.Happy New Year to you and keep up the good work.(y)
Hi Sally thank you for being a loyal fan. Happy New Year, too!