Alive and Cooking

Smoor Betawi

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400 g rump steak, roughly diced

2 large truss tomatoes, roughly diced

1/2 red capsicum, julienne

1 carrot, julienne

80 g bean sprouts

4 tbsp. sweet soy sauce

1/2 tsp fresh nutmeg, grated

1/2 tsp ground mace

1 cinnamon stick

5 cloves

1 L water

Extra virgin olive oil


8 shallots

1 knob fresh ginger

Handful raw macadamia nuts

6 cloves garlic

1 tsp ground coriander seed

1 tsp ground cumin seed

3/4 tsp ground white pepper


In a food processor, blitz the paste ingredients together until very smooth. In a pan with a good splash of oil, fry off around 4 tbsp. paste (store the rest in the fridge in an air-tight container). Stir through the beef, sprinkle in the spices, add the cinnamon, tomatoes, soy and water. Bring to the boil, then simmer for 10 mins.

In a wok with a good splash of oil, stir fry the capsicum, carrot and bean sprouts. Place into a bowl, pour over the simmered sauce and serve.

Serves 4

Smoor Betawi