Smoor (Beef Stewed in Soy Sauce Gravy)

Smooh is like an Asian version of Beef Stew. This dish is usually eaten with rice and sambal belachan.

600g stewing steak beef

3 tablespoons dark soy sauce

4 Tablespoons light soy sauce

1 teaspoon salt

3 thick slices ginger, bruised

Cut beef into bite pieces. Put the meat and ginger in a pot with 1200 ml of water. Add the light and dark soy sauce and salt. Bring to a slow boil for 35 minutes. Remove the scum that rises when the meat is being boiled. Take off heat. Remove the meat and discard the ginger. Strain the liquid and reserve for the gravy.

2 big onions, peel and dice

2 garlic, peel and crush

1 small stick cinnamon

1 star anise

2 cloves

4 granola potatoes, peel and quarter

1/4 cup green peas, optional

2 carrots, sliced into chunks

3 tablespoons of dark soy sauce

800 ml reserved stock

2 tablespoons Heinz distilled white vinegar

1 tablespoon sugar

1 teaspoon salt

Heat some vegetable oil in a pot and saute the onions until the edges look like its slightly browning. This will take a few minutes. Add the garlic, cinnamon stick, cloves and star anise and stir-fry for 30 seconds. Then add the meat that was previously boiled. Stir-fry to mix. Add the potatoes and carrots, 800 ml of the reserved liquid (strained) that was used to boil the meat in and the dark soy sauce. Bring to a boil for 10 minutes. Taste and add salt if necessary. Continue to simmer on low heat for 10 minutes longer. Add a little more water only if required.. Lastly add the green peas, vinegar and sugar and give a good stir to mix well. Simmer on low heat for an additional 5 minutes.

Serve this smoor with chinchalok or a sambal belachan and eat with rice.

If you don't like green peas like some people I know, just leave it out.