Grandma Lee’s Chilli Beef

Beef stewed then fried in a hot chilli sauce

INGREDIENTS:

  • 500 g rump beef
  • 7 Tbsp oil
  • 1 tsp Chinese rice vinegar or white vinegar
  • 1 tsp sugar
  • ¼ tsp salt

Sauce:

  • 1 tsp Chinese rice vinegar or white vinegar
  • 5 Tbsp water
  • 1 tsp sugar
  • 1 tsp salt

Rempah:

  • 15 fresh red chillies
  • 4 shallots (bawang merah)

 

PREPARATION:

  1. Slice and tenderise the beef by pounding slightly.
  2. Prepare the rempah. Deseed, if preferred, then roughly chop the chillies. Peel and roughly chop the shallots. Coarsely pound/grind the chillies and shallots together.

 

METHOD:

  1. In a pot, combine the beef and the sauce ingredients. Bring to the boil then simmer over a low flame until the sauce has reduced and thickened (30–40 min). Remove and allow to cool then strain.
  2. Heat a wok over a high flame until it smokes. Add 2 tbsp oil.
  3. Add the cooked beef. Stir-fry until browned on the outside to seal the beef. (This will lock the juices in.) Remove and drain. Discard the oil.
  4. In the same wok, add the remaining 5 tbsp oil. Stir-fry the rempah for a few min, then add the beef.
  5. Add the vinegar, sugar and salt. Stir-fry to mix well for a few min.
  6. Remove and place in a serving plate.

 

Chef’s Tip:

  • For an easier version, replace the rice vineger, sugar, salt and red chillis with Cilicuka Original Or Extra Hot. After browning the meat, then frying the shallots, add about 6 Tbsp of Cilicuka and simmer until tender.

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