Ingredients
- 500 grams beef
- 10 bird’s eye chilies
- 1 tomato
- 2 cloves garlic
- Juice of 1 lime
- Sugar, to taste
- Salt, to taste
- Cooking oil
Instructions
-
Prepare the Beef: Begin by boiling the beef in a pot of water. To avoid any strong odors, add the juice of 1 lime to the water. Boil until the water is almost completely reduced, leaving a small amount of broth.
-
Cut and Sear the Beef: Once boiled, cut the beef into small, bite-sized cubes. Heat 3 tablespoons of cooking oil in a pan. Add the beef cubes and cook until they are nearly browned. Remove the beef from the pan and drain.
-
Make the Sambal: For the sambal, combine the bird’s eye chilies, garlic, and tomato in a mortar and pestle or food processor. Grind or blend them into a coarse paste.
-
Cook the Sambal: In the same pan, add 3 tablespoons of cooking oil. Heat the oil and add the sambal paste. Sauté until the sambal becomes fragrant and the oil starts to separate.
-
Combine and Adjust: Return the cooked beef to the pan with the sambal. Stir well to coat the beef evenly with the sambal sauce.
-
Season and Serve: Taste the dish and adjust the seasoning with sugar and salt as needed. Serve hot and enjoy!
This recipe combines tender beef with a spicy and aromatic sambal, creating a flavorful dish that is sure to impress.