Nuea Sawan (Heavenly Beef)
I am continually amazed by how foods and cuisines from all over the world are closely intertwined. Take for instance this nuea sawan, with its sweet-salty taste and jerky-like texture, it reminds me of beef tapa, a popular breakfast item in the Philippines.
Like tapa, nuea sawan is traditionally sun-dried but the procedure below will allow preparation of this sweet meat even in moderate climates. The recipe calls for whole coriander seeds, toasted and ground to powder. Since I could not find these seeds from all the stores I visited, I substituted dried cilantro leaves.

Makes 4 Servings
Ingredients
2 lbs sirloin (or any high quality beef), sliced very thinly
3 tbsps fish sauce
1 tbsp soy sauce
1 tbsp dried cilantro
1 tbsp sugar
1 tbsp honey
2 to 3 cups cooking oil
Procedure
Prepare sirloin. Combine dried cilantro, soy sauce, fish sauce, honey and sugar. Massage mixture into sliced meat and marinate for around 10 minutes.
Heat a wide skillet. Coat surface with oil. Cook beef in a single layer, until sauce is reduced. Remove and set aside.
Heat around 2 to 3 cups of oil. Fry beef in small batches, until slices float to top. Remove and drain excess oil on paper towels.
Recipes with an Asian Flair in The CookMobile Archive

Sauteed Snow Pea Sprouts (Dou Miao)
Beef is what’s for dinner? Check out these delicious recipes:
Flat Iron Steaks with Grilled Corn & Cumin-Lime Butter
Puffy Tacos stuffed with Ground Beef
Bistek Bulalo
Succulent Pan-Fried Steak
More Good Food!







That does look heavenly, especially those crispy, crunchy edges!
Js,
Garlic fried rice, sunny side-up and spiced vinegar, nuea beef…yummy match from heaven!
Been reading a lot about beef tapa Philippine-style for quite a while now and I’m green with envy. Looks like it’s time to make some soon