Recipe Ingredient
- 500g beef, cut into chunks across the grain
- 3/4 cup oil
- 3 stalks lemon grass, bruised
- 2 1/2cm galangal (lengkuas), bruised
- Ground:
- 20g dried chillies (soaked) or 4 tbsp ground chilli paste
- 20g shallots
- 1/2 tbsp belacan granules
- 1 cup beef stock
- Seasoning:
- 1 tbsp vinegar or 1 tbsp lime juice
- 4 tbsp sugar
- 1/2 tbsp salt
- A few drops thick black soy sauce for colour
Instructions
- Cook beef chunks in two cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain. Heat oil and stir-fry the beef slices. Dish out and drain well.
- Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.
- Serve with white rice or bread or roti jala.
