Nyonya Bak Steak (Savoury Braised Minced Meat with Potatoes and Carrots)

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Indulge in the rich flavours of Nyonya cuisine with our tantalising Bak Steak recipe. This delightful dish offers a unique twist on classic braised minced meat, combining savoury flavours with tender potatoes and carrots. Perfect for meat lovers and anyone craving a taste of Nyonya cooking, this Bak Steak is sure to become a favourite in your kitchen. Treat yourself to a culinary journey that’s rich, flavorful, and utterly delicious.

A comfort food that goes well with warm rice. This peranakan dish is usually made with minced pork only but I’ve modified it by adding minced chicken with the pork for extra flavour. With the addition of spring onions, cilantro and chopped onions, this dish turns out even more savoury than the original version. Hope you will like my version and remember to complement it with sambal belacan. Enjoy.

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Nyonya Bak Steak

Savoury braised minced meat in sauce

Course: Main Course
Cuisine: Asian
Keyword: Nyonya Bak Steak
Author: Shiokman Eddie
Ingredients
Meat Patties
  • 300 g minced pork
  • 300 g minced chicken
  • 2 tsp light soy sauce
  • ½ tsp sesame oil
  • 1 tsp white pepper
  • 3 heaped tsp finely grated garlic
  • 1 cup chopped onions
  • 1 cup chopped spring onions
  • 1 cup chopped cilantro parsley
  • 2 tbsp cornstarch
  • 1 whole egg, beaten
  • cooking oil for frying
Sauce
  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp Worchestire sauce
  • 2 tbsp rice wine
  • 1 tbsp concentrated chicken stock
  • 1 litre water
  • corn starch to thicken sauce (optional)
Final Ingredients
  • 3 potatoes sliced
  • 1 cinnamon stick
  • 2 star anise
  • 1 large onion sliced
  • 3 tomatoes cut into quarters
  • 1 carrot sliced
  • 1 cup frozen green peas
Instructions
  1. Add minced pork and chicken in a bowl. You could also just use minced pork.
  2. Add light soy sauce, sesame oil, white pepper and minced garlic and mix together.
  3. Add chopped onions, spring onions and cilantro to the mixture and mix well.
  4. Add cornstarch and beaten egg and mix thoroughly.
  5. Keep in the fridge for at least an hour.
  6. Scoop some minced meat mixture and shape into a pattie.
  7. Pan fry meat patties in hot oil. Do not overcrowd the pan.
  8. Pan fry until the meat patties turn golden brown.
  9. Set aside the meat patties in a wire basket.
  10. Peel and slice potatoes. Deep fry until about half cooked. Remove fried potatoes and drain oil in a wire basket.
  11. Peel, slice carrot and parboil until slightly softened.
  12. To prepare the sauce, add light soy sauce, oyster sauce, worchestire sauce, rice wine, concentrated chicken stock and water and mix well.
  13. Briefly fry cinnamon stick, star anise and sliced onions in a little oil.
  14. Pour in the sauce prepared earlier and let it simmer.
  15. Add in cut tomatoes and the fried meat patties. Cover the frying pan and let it simmer for about 5 mins.
  16. Add in the fried potatoes, frozen green peas and parboiled carrots.
  17. Simmer until the sauce has reduced a little. To thicken the sauce, add some cornstarch (optional).
  18. Serve hot with warm rice.
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