Yield: 5 servings
|2 pounds||Beef round steak|
|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 rec.food.recipes : Stephanie da Silva (arielle@...), moderator Submitted By SAM WARING On 06-19-95