Fiery Spicy Beef Lung Stir-Fry

Spicy Beef Lung Delight

Ingredients:

• 500 grams of beef lung
• 1 lime
• 1 tablespoon tomato sauce
• 1 tablespoon chili sauce
• 1 teaspoon oyster sauce
• 1 teaspoon savory sauce (Raja Rasa)
• For the Spice Paste:
  • 5 cloves garlic
  • 10 shallots
  • 1 cm ginger
  • 1 cm turmeric
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon whole black peppercorns
  • 10 bird’s eye chilies
  • 5 large red chilies
  • Salt, sugar to taste
  • Beef bouillon powder to taste

Instructions:

1. Preparation of Beef Lung:
   Begin by thoroughly washing the beef lung and slicing it to your preferred thickness, ideally around 1 cm. Squeeze the juice of 1 lime over the beef lung slices, ensuring they are well-coated. Allow the beef lung to marinate in the lime juice for approximately 15 minutes.

2. Pre-cooking the Beef Lung:
   After the marination period, heat a pan over medium heat with a small amount of oil. Add the beef lung slices and cook them until the exterior becomes slightly dry and firm. This step helps in reducing excess moisture and enhances the texture of the beef lung.

3. Preparing the Spice Paste:
   While the beef lung is cooking, prepare the spice paste. In a blender or food processor, combine the garlic, shallots, ginger, turmeric, coriander seeds, black peppercorns, bird’s eye chilies, and large red chilies. Blend until you achieve a smooth paste.

4. Cooking the Dish:
   In the same pan used for pre-cooking the beef lung, add a little more oil if needed. Sauté the prepared spice paste until it becomes aromatic and the raw smell dissipates. Add the tomato sauce, chili sauce, oyster sauce, and savory sauce to the pan. Stir well to combine.

5. Simmering:
   Season the mixture with beef bouillon powder, salt, and sugar to taste. Pour in 500 ml of water, bringing the mixture to a boil. Once it starts boiling, reduce the heat and let it simmer. Cook until the liquid has reduced significantly and the sauce has thickened to a rich, slightly sticky consistency.

6. Final Touches:
   Taste and adjust seasoning if needed. Once the sauce is thickened and well-coated with the beef lung, remove from heat.

7. Serving:
   Serve the spicy beef lung hot, garnished as desired. This dish pairs wonderfully with steamed rice or as a flavorful addition to a variety of side dishes.

Note:
This dish is not recommended for individuals with gout or high cholesterol due to its rich and spicy nature. Enjoy responsibly! 😁🙏

This recipe brings together the intense flavors of spicy and savory elements, making it a delightful choice for those who appreciate bold and aromatic dishes.