All Rights Reserved © Used with kind permission of Lynn Chen

Ref: by Celine J Marbeck . Author of: Cuzinhia Cristang (A Malacca Portuguese Cookbook)

  • 400 g sirloin steak
  • Marinade:
  • 1 Tbsp. thick soy sauce, 1 tbsp Worcester sauce,
  • 2 tsp. black peppercorns (coarsely crushed)
  • 2 cloves of garlic (peeled & chopped finely)
  • 1 tsp brandy (optional)
  • 4 (400 g) potatoes, peeled
  • 1 tsp. cornflour
  • 2 Tbsp. water
  • 3 Tbsp. butter
  • 1/4 cup oil
  • 1 large onion peeled and sliced into thick rings
  • 2 tbsp green peas
  • salt & sugar to taste


  1. Cut meat into thin slices, pound each slice with back of a cleaver to tenderize meat (beware not to mince the meat);
  2. Knead meat slice into marinade for 1 min and let stand for 20 min. (In warm weather place meat and marinade into freezer bags and let stand in fridge for 45 mins);
  3. Boil peeled potatoes, drain and let cool. Once cooled cut into wedges and set aside;
  4. Add cornflour to water and stir to make a thick, smooth mixture.
  1. Heat butter and oil in a pan.
  2. Place 2 - 3 slices of beef at a time, and fry on high heat for 1 min each side. Remove to a plate.
  3. In the same pan, sauté the onions until soft. Pour in cornflour mixture and simmer for 2 mins.
  4. Add more water if sauce thickens too much.
  5. Add salt and sugar to taste.
  6. When gravy begins to bubble, add potatoes and peas. Simmer for 2 mins, then remove from heat.
            Arrange meat in centre of plate, with potatoes around it. Spoon sauce over, sprinkle with onions and peas. Serve             with bread or rice, and with a salad.