Beef in Sweet Soy Sauce with Spicy Sambal Matah

Spicy Beef with Sambal Matah Recipe

Ingredients:

• 500 grams of beef, cut into small pieces
• 250 grams of beef shank, cut into small pieces
• Seasoning (such as Royco beef seasoning)
• 1 teaspoon of granulated sugar
• 3 tablespoons of sweet soy sauce
• 200 ml of water
• Cooking oil
• 2 bay leaves
• 1 thumb-sized piece of galangal, smashed
• Ground Spice Mix:
  • 1 teaspoon of salt
  • 1 teaspoon of ground black pepper
  • 1 tablespoon of ground coriander
  • 5 cloves of garlic
  • 3 shallots
  • 2 cm piece of ginger
  • A pinch of nutmeg
• For Sambal Matah:
  • 5 shallots
  • 2 cloves of garlic
  • 10 bird’s eye chilies (or to taste)
  • 2 bay leaves, thinly sliced
  • 2 kaffir lime leaves, thinly sliced
  • Juice of 1 lime
  • Salt, to taste
  • Granulated sugar, to taste
  • 3 stalks of lemongrass, sliced thinly

Instructions:

1. Marinate the Beef:

   • In a bowl, combine the cut beef and beef shank with the ground spice mix (salt, black pepper, ground coriander, garlic, shallots, ginger, and nutmeg). Mix well to ensure the spices are evenly distributed.
   • Let the beef marinate for about 15 minutes to allow the flavors to infuse.
   • Sprinkle the beef seasoning over the marinated beef and mix again until well-coated. Allow it to rest for another 10 minutes.

2. Cook the Beef:

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   • Heat some cooking oil in a large skillet over medium heat.
   • Add the bay leaves and smashed galangal to the hot oil, and sauté until fragrant.
   • Add the marinated beef to the skillet and stir until the meat starts to brown.
   • Pour in the sweet soy sauce and mix thoroughly.
   • Add the water and bring to a simmer. Cover the skillet and let the beef cook slowly until tender and the liquid has reduced, stirring occasionally.
   • Once the liquid has mostly evaporated, add the granulated sugar to taste. Adjust the seasoning as needed and cook until the beef is caramelized and coated with the thickened sauce.

3. Prepare the Sambal Matah:

   • Thinly slice the shallots and garlic.
   • Slice the bird’s eye chilies according to your heat preference.
   • Combine the sliced shallots, garlic, chilies, bay leaves, and kaffir lime leaves in a bowl.
   • Season with salt and sugar to taste.
   • Heat some oil in a small pan until it is very hot, then pour the hot oil over the sambal mixture.
   • Add the lime juice and stir well to combine.

4. Serve:

   • Serve the spicy beef hot, topped with a generous helping of sambal matah. Enjoy this flavorful dish with steamed rice or your favorite side dishes.