Indonesian Spicy Beef Stir-Fry with Aromatic Herbs

Spicy Indonesian Beef Stir-Fry (Oseng Mercon Daging Sapi)

Ingredients

For the Beef:

• 1 kg beef shank, cut into small pieces

For the Spice Paste (Bahan B):

• 20 shallots
• 10 garlic cloves
• 20 red curly chilies
• 30 bird’s eye chilies
• 1 thumb-sized piece of ginger

For the Aromatics (Bahan C):

• 2 thumb-sized pieces of galangal, crushed
• 4 stalks lemongrass, crushed
• 4 bay leaves
• 6 kaffir lime leaves

Additional Ingredients:

• Oil for sautéing
• Sweet soy sauce, to taste
• Brown sugar, to taste
• Salt, to taste

Instructions

1. Prepare the Spice Paste: Blend shallots, garlic, red curly chilies, bird’s eye chilies, and ginger into a smooth paste. This will form the base of your dish.

2. Sauté the Aromatics: Heat some oil in a large skillet or wok over medium heat. Add the galangal, lemongrass, bay leaves, and kaffir lime leaves. Sauté until fragrant, about 1-2 minutes.

3. Cook the Spice Paste: Add the prepared spice paste to the skillet. Cook, stirring frequently, until the paste is aromatic and slightly caramelized.

4. Add the Beef: Introduce the beef pieces to the skillet. Stir well to coat the meat with the spice paste and aromatics. Cook until the beef is browned on all sides.

5. Season the Dish: Pour in the sweet soy sauce, and add brown sugar and salt to taste. Stir thoroughly to ensure the beef is well-seasoned.

6. Simmer and Serve: Continue cooking until the beef is tender and the flavors are well combined. Adjust seasoning if necessary. Once the beef is fully cooked and the sauce has thickened slightly, remove from heat.

7. Garnish and Serve: Serve hot with steamed rice or as part of a larger Indonesian meal spread.

Enjoy this vibrant and flavorful Indonesian dish that brings a delightful kick to your table!