Recipe: Stir-fried Australian Beef with Belimbing Buluh, Chef Jason’s Australian Beef Soto, and Australian Beef Rendang by Chef Jason Manson

Here are the 3 delicious recipes by Chef Jason Manson during Your Trusted Halal Australian Beef and Lamb, from Farm to Plate Webinar. Check out the details of his Stir-fried Australian Beef with Belimbing Buluh, Chef Jason’s Australian Beef Soto, and Australian Beef Rendang recipes below. 

Stir-fried Australian Beef with Belimbing Buluh

Stir-fried Australian Beef with Belimbing Buluh

Stir-fried Australian beef with fermented soybean paste and Belimbing Buluh

Serving: 3-4 persons


300 gm Chilled Halal Australian beef slices

200 gm Belimbing Buluh, cut halves

100 gm Taucu (preserved fermented soy bean)

1 tbsp Dark soya sauce

1 tbsp Light soya sauce

1 tbsp Oyster sauce

2 tbsp Sugar

3 pcs Red shallots, cut thin wedges

3 pcs Red chili padi, sliced

2 cloves Garlic, chopped

½ cup Cooking oil


1. In a hot pan, add cooking oil and saute the garlic first then add taucu paste, light soya, dark soya, oyster sauce and sugar until fragrant.

2. Then, add the sliced beef, stir it well with the sauce.

3. Next add red chili and red shallots and mix well all the ingredients for 2 minutes.

4. Lastly, add the Belimbing Buluh and stir for another 1 minute.

5. Garnish with some sliced red chillies and serve hot with steamed jasmine rice.

Chef Jason’s Australian Beef Soto

Chef Jason’s Australian Beef Soto

Sabah Style Beef Soto served with sliced beef and vermicelli noodles


400 gm Chilled Halal Australian beef slices

750 gm Vermicelli noodles (Mee hoon), blanched

150 gm Cucumber, thinly sliced

150 gm Beansprout, remove ends

5 nos Egg, boiled

50 gm Cilantro, slice for garnish

50 gm Spring onion, slice for garnish

3 nos Lime, cut half

2 tbsp Cooking oil

To make beef broth stock

1.5 litre Water

6 cubes Beef stock

1 Pcs Sup bunjut (herb bouquet consist of cinnamon stick, star anise, and cardamon

Blend together

3 pcs Lemongrass

3 cloves Red shallot

2 inches Ginger

2 cloves Garlic

2 nos Turmeric fresh


1. Pre heat a medium size stock pot, add cooking oil and start saute the blended ingredients.

2. Once the paste is cooked, add the beef broth stock and cook the stock until the stock is boiling and well cooked. The broth (soup) will cook for about 10-15 minutes. Reduce the fire to simmering.

3. To prepare the beef noodle soup, start to assemble the dish. Place the vermicelli in a serving bowl, add sliced cucumber, bean sprouts on top of the noodle.

4. Blanch the raw sliced beef in the simmering hot beef broth for at least 1 minute, remove cooked or partly cooked beef slices and place it on top of the noodles.

5. Pour 1-2 scoops of noodle broth on the cooked sliced beef and noodles.

6. Garnish with chopped cilantro, spring onion and dried shallots. Place a 1/2 lime on the side. 

Australian Beef Rendang

Australian Beef Rendang

Braised beef cubes with local herbs, spices and coconut milk


500 gm Chilled Halal Australian beef cubes

1 pc Star anise

1 pc Cinnamon stick

2 pcs Clove

2 pcs Cardamon

2 nos Turmeric leaf

3 nos Kaffir lime leaf, sliced thinly

4 tbsp Desiccated coconut (kerisik)

4 tbsp Palm sugar

To taste Salt

1 cup Cooking oil

1 cup Coconut milk

To Blend

7 pcs Red shallot

10 cloves Garlic

4-inch pc Ginger

2-Inch pc Turmeric

2- Inch pc Galangal

5 pcs Lemongrass

6 pcs Red Chili

Blend (Toast or Fry in hot pan without oil)

½ tsp Fennel seeds

½ tsp Cumin seeds

½ tsp Coriander seeds


1. Pre heat the medium size pot and add cooking oil.

2. Saute the cinnamon stick, clove, star-anise and cardamon. Then add blended ingredients together with the toasted fennel seed, cumin and coriander seeds.

3. Saute and stir the paste well until it starts to fragrant.

4. Add the cut beef cubes and stir to mix well with blended paste together with the turmeric leaf.

5. Once all the beef and paste is well mixed, add the coconut milk to the beef and stir well. Reduce to medium heat and cook until the beef is soft and tender.

6. Once the beef is cooked, add the desiccated coconut and kaffir lime leaf. Lastly, add the grated palm sugar and season with salt.

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