Ingredients
-
500g beef kidneys
- 2 tbs kecap manis (sweet soy)
- 1.5 tbs oyster sauce
- 1 tbs Worcestershire sauce
- 1.5 tsp freshly cracked black pepper
- 2 cloves of garlic
- 1 tbs ghee
Method
Halve Kidneys lengthwise. With a sharp knife, trim away the white core. Slice into thin strips.
Soak in cold water with a splash of vinegar or lemon juice for 30 minutes, then drain and pat dry.
Mix kecap manis, oyster sauce, Worcestershire, and pepper in a small bowl.
Heat a wok or pan until smoking hot. Add ghee and garlic, fry briefly. Add the kidney and stir fry kidney slices for 3 minutes until just curled and browned. Do not overcook.
Pour in sauce, toss quickly to coat, and reduce until glossy. Finish with extra cracked black pepper.
Serving suggestions
Serve with steamed rice and simple greens (like bok choy or broccoli) optional chilli oil for extra heat.
