Sambal balado (indonesian crispy crunchy beef)

Yield: 5 servings

Measure Ingredient
2 pounds Beef round steak
2 cups Water
7 tablespoons Peanut or corn oil
1 cup Thinly sliced onions
10 \N Garlic clove; peel/slivered
3 tablespoons Sambal oelek
\N \N Salt to taste
1 cup Tomato, ripe; cubed
\N \N Recipe by Amy Gorsica (Mrs. Cloud)
\N \N in the Cleveland Plain Dealer, 8/15/1993

Place beef in water in a 4-quart pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Discard water and cool beef until it can be handled. Slice beef as thin as possible, then cut into 2-inch squares. Let drain in a colander for about 10 minutes before drying with paper towels.

Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat. Add beef slices and fry for 5 minutes, or until beef is brown and dry.

Remove and set aside.

Heat remaining 3 tbs. oil in same skillet. Fry onions and garlic for 3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins. more.

Add beef and stir-fry for 5 mins to coat slices and distribute flavors.

Serve immediately with rice (to reduce spiciness) and a cucumber/ vinegar salad.

Serves 4 as a main dish or 8 as a side dish.

: per dchan@... (Diana Chan) : found on : Stephanie da Silva (arielle@...), moderator Submitted By SAM WARING On 06-19-95

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