We all know our bistek a.k.a. beef steak as one of the ultimate comfort food stews in our cuisine. On the other end of the comfort food spectrum is mee goreng, or the well-loved spicy fried noodle dish Indonesia is wildly known for. We challenged Chef Ramon Antonio of The Good Seed to make an unlikely fusion of the two in healthy form, and this is what he came up with.

Preparation Time: 10 – 15 minutes | Cooking Time: 10 – 15 minutes | Serves 2

INGREDIENTS

FOR THE TOKWA

  • 1 tablespoon onion, finely chopped
  • 4 tablespoons peanut oil
  • 1/4 cup soy sauce
  • 2 – 3 tablespoons calamansi juice
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon dark brown sugar
  • 1 tablespoon cornstarch
  • 2 cubes tokwa

FOR THE MEE GORENG

  • 2 tablespoons garlic, finely minced
  • 1 tablespoon ginger, finely minced
  • 4 tablespoons peanut oil
  • 2 tablespoons chili paste (gochujang or sambal oelek)
  • 2 tablespoons kecap manis or dark sweet soy sauce
  • 1/3 cup carrots, cut into allumettes
  • 1/3 cup Chinese cabbage, cut into long and thin strips
  • 2 eggs
  • 1/2 cup fresh oyster mushrooms
  • 1 1/2 cups Chinese egg noodles, pre-soaked
  • 1 cup Koream beansprouts
  • salt and pepper, as needed
  • 1 cup red onion rings, crisp-fried

PROCEDURE

1.) In a pan over medium-high heat, saute the onions in peanut oil. Once almost browned, add the soy sauce. Simmer, then add calamansi, black pepper, and sugar. Check taste and adjust to preference.

2.) Add the same amount of cold water to the corn starch to make a slurry. Add slurry to the bistek sauce while stirring. Simmer to cook the starch.

3.) Add in the tokwa and cook until sauce is reduced and glazing the tokwa.

4.) In a wok, stir-fry the garlic and ginger with the peanut oil. Add the chili paste and the kecap manis. Stir until fully incorporated.

5.) Add the carrots, cabbage, and eggs. Stir well to fold in the eggs evenly. Add the mushrooms and pre-soaked noodles. Stir-fry until well-mixed.

6.) Top with tofu and beansprouts, then season with salt and pepper. Garnish with crisp onions if desired.

Chef’s Note: You can opt to use palabok or rice noodles as a substitute for the Chinese egg noodles. You can also choose to garnish the dish with cilantro, as desired.

Need more savory dishes like this one? This next dish is for you!