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 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.