This recipe serves 2
1 onion
2 cloves garlic, minced
1 T fresh minced ginger
Peanut or other cooking oil
12 ounces beef steak, cubed into 1/2" pieces
2 T ketjap manis
3 T passata
Nutmeg
salt
pepper
Use a frying pan big enough to just hold the meat in a single layer.Small dice the onion and cook in the oil until softened. Add the garlic and ginger and cook for 2 minutes. Add the beef and cook until the raw colour is gone. Add the rest of the ingredients except the water and stir together. Add enough water to come halfway up the meat. Simmer, loosely covered, for about half an hour. The liquid should have reduced enough so that there is just enough for a sauce. If you wish, thicken the sauce a bit with a cornstarch slurry.
Note: I used strip loin for this. If using a tougher cut of meat you may need to simmer it longer.
I was given the recipe by Chef Jeroen Kerrebijn of the Fall River Restaurant in Mayberly, Ontario. I have made a couple of minor changes to it.