{"id":2350,"date":"2026-07-28T14:12:34","date_gmt":"2026-07-28T06:12:34","guid":{"rendered":"https:\/\/blog.helperlibrary.com\/?p=2350"},"modified":"2026-09-02T11:38:54","modified_gmt":"2026-09-02T03:38:54","slug":"daging-sapi-tumis-dengan-daun-bawang","status":"publish","type":"post","link":"https:\/\/blog.helperlibrary.com\/id\/stir-fried-beef-with-leeks\/","title":{"rendered":"Tumis daging sapi goreng dengan daun bawang"},"content":{"rendered":"<h2 class=\"wp-block-heading\"><strong>Daging Sapi Tumis dengan Daun Bawang (Daging Sapi dengan Daun Bawang ala Beijing)<\/strong><\/h2>\n\n\n\n<p class=\"has-luminous-vivid-orange-color has-text-color has-link-color has-large-font-size wp-elements-1 wp-block-paragraph\"><strong>Porsi:<\/strong> 4<br><strong>Bahan-bahan:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li class=\"has-medium-font-size\"><strong>Daging:<\/strong> 400 g daging tenderloin sapi (atau irisan daging sapi dengan marbling yang baik)<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Aromatik:<\/strong> 2 batang daun bawang (gunakan hanya bagian putih yang tebal dan bagian hijau muda yang empuk), 4 irisan jahe (dipotong julienne), 3 siung bawang putih (diiris tipis)<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Bumbu Perendam Daging Sapi (rendam selama 20 menit):<\/strong> 1 sdm kecap asin ringan, 1 sdm anggur Shaoxing Huadiao, 0,5 sdt gula, 0,5 sdt bubuk ayam atau garam, 1,5 sdt tepung maizena (penting untuk mengunci kelembapan), 1,5 sdm air (dipijat ke dalam daging agar empuk), 1 sdt minyak wijen (ditambahkan terakhir)<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Saus Tumis (Campur dalam mangkuk):<\/strong> 1 sdm kecap asin, 0,5 sdt kecap manis (untuk warna), 1 sdm saus tiram, 0,5 sdt gula, 0,5 sdt tepung maizena + 1 sdm air (dicampur langsung ke dalam saus). <em>Catatan: Sisihkan 0,5 sendok teh cuka hitam Zhenjiang untuk langkah terakhir.<\/em><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Petunjuk:<\/strong><\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li class=\"has-medium-font-size\"><strong>Persiapan &amp; Perendaman:<\/strong> Perhatikan serat daging sapi tersebut, lalu iris menjadi potongan-potongan yang seragam dengan ketebalan sekitar 2\u20133 mm, dengan cara memotong <em>melawan arah serat<\/em>. Masukkan ke dalam mangkuk bersama kecap asin, anggur, gula, bubuk ayam, dan air. Aduk dengan tangan secara kuat searah jarum jam hingga cairan terserap seluruhnya dan daging terasa lengket. Tambahkan tepung maizena untuk mengunci kelembapan, lalu taburi dengan minyak wijen agar merata. Rendam selama 20 menit.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Memotong Daun Bawang:<\/strong> Cuci daun bawang dan kupas lapisan luar yang keras. Potong bagian putihnya secara diagonal (miring) menjadi irisan setebal 1 cm. Pemotongan diagonal ini memperluas luas permukaan, sehingga aroma daun bawang dapat terlepas secara maksimal saat ditumis dengan api besar tanpa membuatnya menjadi lembek.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Menggoreng Daging Sapi dengan Metode Flash-Frying:<\/strong> Panaskan wajan dan tuangkan 2 sdm minyak (sedikit lebih banyak dari biasanya). Panaskan dengan api besar hingga minyak mulai sedikit berasap. Masukkan daging sapi yang telah direndam bumbu, lalu segera pisahkan irisan-irisannya dengan sumpit atau spatula. Tumis dengan api besar selama 30\u201340 detik. Segera setelah daging sapi matang 70\u201380% (sebagian besar berwarna abu-abu tetapi masih sedikit merah muda), angkat segera dan tiriskan. (Jangan dimasak terlalu lama, karena daging akan menjadi keras saat dimasukkan kembali ke dalam wajan).<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Bumbu Aromatik &amp; Tumis Terakhir:<\/strong> Biarkan sedikit minyak di dalam wajan. Nyalakan api besar, lalu tumis jahe dan bawang putih hingga harum. Masukkan potongan daun bawang, lalu tumis dengan cepat selama sekitar 30 detik hingga sedikit layu, dengan tepi berwarna cokelat keemasan, dan aroma yang kuat serta harum.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Penggabungan:<\/strong> Masukkan kembali daging sapi ke dalam wajan. Aduk sebentar \u201cSaus Tumis\u201d yang sudah disiapkan, lalu tuangkan di sekeliling tepi wajan.<\/li>\n\n\n\n<li class=\"has-medium-font-size\"><strong>Penyelesaian:<\/strong> Tumis dengan cepat menggunakan api sangat besar selama 15\u201320 detik, agar saus langsung mengental dan melapisi daging sapi serta daun bawang secara merata. Tepat sebelum mematikan api, percikkan 0,5 sendok teh cuka hitam ke sekeliling tepi wajan. Panas sisa akan menguapkan cuka tersebut, sehingga mengeluarkan aroma yang harum. Sajikan segera.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Stir-fried Beef with Leeks (Beijing Leek Beef [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2351,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[87],"tags":[62,63],"class_list":["post-2350","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe-beef","tag-beef","tag-chinese"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - 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