Grandma Lee’s Chilli Beef

Grandma Lee’s Chilli Beef

Beef stewed then fried in a hot chilli sauce


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


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


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



  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.


  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 Tips:

  • 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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