Sambal balado (indonesian crispy crunchy beef)
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Beef round steak |
| 2 | cups | Water |
| 7 | tablespoons | Peanut or corn oil |
| 1 | cup | Thinly sliced onions |
| 10 | Garlic clove; peel/slivered | |
| 3 | tablespoons | Sambal oelek |
| Salt to taste | ||
| 1 | cup | Tomato, ripe; cubed |
| Recipe by Amy Gorsica (Mrs. Cloud) | ||
| in the Cleveland Plain Dealer, 8/15/1993 | ||
Directions
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