GARLIC SCENTED BEEF FILLET
STIR FRY TOSSED WITH UDON NOODLE

250 gm sliced beef fillet
2 tsp garlic puree
1 tsp ginger puree
1 tsp chilli puree
1 tbsp stir fry seasoning1 tbs of oyster sauce
1 tbsp Kecap Manis (recipe follows)
1 tbsp Kikkoman Soy Sauce
2 tbsp peanut oil
2 tbsp chopped coriander
300 gm Udon Noodles

Marinate the beef in the garlic, ginger, chilli and sprinkle the sir fry seasoning over the beef fillet. Leave for 10 minutes.

Have a pot of boiling water with a colander ready for the noodles to be blanched.

Heat a heavy bottom saute pan and add the peanut oil.
When there is a slight haze coming from the oil, add the stir fry beef and sear very quickly.

At this stage add the oyster sauce, Kecap Manis, Kikkoman soy sauce and the chopped coriander.

Remove from the heat and keep to one side.

Place the noodles in the boiling water for about 1 minute to heat through and toss with a little peanut oil and stir-fry seasoning.

Place the noodles in your pasta bowl and spoon the beef stir-fry over the top.

Garnish with coriander.

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KECAP MANIS (SWEET SOY SAUCE)
Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo
Makes about 2 3/4 cups

2 1/2 cups sugar
21 oz soy sauce; chinese dark (2 3/4 cups)
3 cloves garlic, mashed
1/2 tsp star anise pods
2 salam leaves
2 pieces laos (galangal)
1/2 cup water

Caramelize the sugar in a saucepan over low heat, stirring frequently.

When sugar has melted, add the soy sauce and all the other ingredients. Bring to a boil and stir until the sugar has dissolved completely. Cook over low heat for 10 minutes. Allow this somewhat thickened syrup to cool.

Pour it into one or more bottles.

Author says not to strain the sauce as believes the garlic, anise, salam and laos continue to provide flavor. Keeps for several months refrigerated.

Notes: can often purchase this, sometimes under "Conimex" label, Ketjap Benteng Manis.