Picture a tasty blend of exotic spices and tender beef.
|500 g||Beef, boiled - Topside / Knuckle|
|1 stick||Lemongrass, slightly pounded|
|Oil for frying|
|40 ml||Oil for sautéing|
|50 g||Dried chilies, soaked in hot water (blended)|
|30 g||Sweet soy sauce|
|15 g||Dark soy sauce|
|24 g||Tamarind juice|
In a pot, heat up the water with lemongrass & ginger. Add the beef and boil together until tender.
After it is cooked, set aside the beef and slice into 1 cm thick pieces. Using a pestle & mortar, pound the meat into flat pieces. Set aside.
Heat up the oil & fry the beef until browned. Set it aside on kitchen towels.
Stir in A ingredients until the oil has mixed in, then add B ingredients, and mix until the gravy is thickened.
Add in the beef and mix it well or until the gravy coats the meat.