Title: Semur banka (beef in soy sauce)
 Categories: Beef, Indonesian, Main dish
      Yield: 6 Servings
 
      2 tb Tamarind pulp
    1/2 c  ;water, boiling
    1/4 c  Oil
      2 ea Onion, med; thinly sliced
      3 ea Garlic clove; crushed
      1 x  Ginger, 1-1/2"; peeled & fin
    1/4 ts Nutmeg, grated
      2 lb Chuck steak
      1 ts Salt
      2 ts Sugar, brown
      1 tb Molasses
      2 tb Soy sauce, dark
    2/3 c  ;water
    1/4 ts Pepper, black
 
  Calories     per serving: 508 Fat grams per serving: 22 Approx. Cook
  Time: 3:00 Put the tamarind into a bowl and pour boiling water over
  it. Set aside until it is cooled. Pour the contents of the bowl
  through a strainer into a bowl, pressing as much of the pulp through
  as possible. Set the liquid aside. Cut steak into 1" pieces. Mix
  brown sugar, molasses, and dark soy sauce and set aside. Heat the oil
  in a wok. When it is hot, add the onions and fry, stirring
  occasionally, until they are soft. Add the garlic, ginger, spices and
  pepper and fry for three minutes, stirring frequently. Add the meat
  and increase the heat to moderately high. Cook the meat, turning from
  time to time, until it is deeply and evenly browned. Stir in the
  remaining ingredients, including the reserved tamarind liquid, and
  bring to a boil.  Reduce the heat to low, cover the pan and simmer
  for 2 to 2-1/2 hours, or until the meat is cooked through and tender
  and the sauce is thick and rather rich in texture. Remove from heat,
  transfer the mixture to a large, warmed serving platter and serve at
  once.