Hearty Beef and Potato Soup Recipes

This is a hearty autumn and winter soup that will warm your family from the inside out. This beef and potato soup is richly flavored, nutritious but it is also light on calories. I prepared a large pot of this and freeze some of it up so we can have a warm bowl of soup anytime we want it.

Ingredients:

1 pound beef (stew meat) – cut into small cubes
3 carrots – cut into small cubes
3 stalk celery – cut into small cubes
3 potatoes – peel and cut into cubes
1 large onion – finely chopped
2 cloves garlic – chopped
2 bay leaves
1 can of 14 oz chopped tomato
½ cup elbow pasta
6 cups low sodium beef stock
Enough water
Salt and pepper to taste

1. In a large pot, heat up 2 tbsp of olive oil over medium heat. Add in the beef, cook and stirring frequently until well brown. Remove the beef with a slotted spoon and set it aside (you might need to do this in two batch)
2. Add in another tbsp of olive oil if needed; add in onion, garlic, stirring occasionally until translucent. This will take 5 minutes. Add in celery, carrot and stir well. Add in some beef stock. Bring to boil, scraping the bottom of the pot to dislodge any brown Add in the rest of the stock, browned beef, bay leaves, chopped tomatoes and enough water to cover all the ingredients.
3. Bring it up to boil, lower down the heat and let it simmer for 25 minutes. Add in the potatoes and continue to cook, stir occasionally until beef and potatoes are tender. Put in the elbow pasta and add in more water if needed.

Note: You can replace the beef with chicken meat.

Ground Beef Chili Recipes

The weather here in PA is telling me it’s time for some Chili. For anyone who is not familiar with the cuisine of the Southwestern United States, this stew-like dish called Chili may be a bit puzzling. Yes, it does usually contain green hot peppers as well as chili powder. The Chili has meat in it and it could be ground beef, pork, chicken, or turkey, but Chili can be a vegetarian dish too. You can replace the ground meat with tofu cubes. There are Chili recipes with or without beans, but if you use beans any type of bean will work, including red beans, black beans, white beans, pinto beans, and more. This is an easy, healthy, hearty and inexpensive meal and everyone will love.

Ingredients:

1 pound lean ground beef
1 large onion - chopped
4 cloves garlic – chopped
1 green bell pepper – diced small
1 can 14.5 ounces diced tomatoes
1 can red beans – rinsed and drained
3 tablespoons chili powder
1 beef stock cube
2 tbsp tomato paste
2 tbsp ground cumin
1 tbsp ground paprika
1 tsp garlic powder
1 tsp cayenne powder
2 tbsp Worstershire sauce
1 -2 cups water
1 tsp sugar
Salt to taste

1. Heat up about 2 tbsp olive oil in a nonstick skillet over medium heat. Add in chopped garlic, onions and bell pepper. Cook and stir for 5 minutes. Add in beef, cook and stir until beef is done. If there access
2. Transfer the beef mixture to a heavy stock pot and add in all the remaining ingredients. Add in enough water to cover the meat. Stir thoroughly, cover and simmer for 30 minutes. Check seasoning.
3. Serve warm with some corn bread, crackers or bread.

Beef Briyani Rice/Nasi Briyani Daging Recipes

Carlos and I love Indian food but I hardly cook any at home. I always wanted to learn how to cook it but when I see the long list of ingredients that needed just to prepare this dish I decided not to. When I saw Aunty Lily posted this dish using Shah Brand ready mix I was so happy. Finally I found an easy way to make briyani rice. I went to the Indian Grocery store the very next day and bought a few boxes of it. I always trust Aunty Lily taste and when she said it is good, that means must be really good. I follow her recipe but instead of using chicken I used beef and I did drizzle a bit of saffron water on top of the rice just to give it a bit of color. And I also cook the rice on top of the stove as my rice cooker always switch to keep-warm mode half through cooking and burn at the bottom if I cook any savory rice in it.

Here is the recipe adapted from Aunty Lily’s with some minor changes

Ingredients:

1 ½ lbs beef – I used tenderloins for quick cooking
1 1/3 lb basmati rice - soaked for 30 minutes and drained
1 tbsp tamarind pulp - soaked in 1 cup water for 30 minutes, Then press and sieve the juice. (I omit this and used water instead)
2 medium onion - sliced(about 1/2 lb)
2 tbsp grated ginger
2 tbsp chopped garlic
4 tbsp oil
1 packet 'Shan' Chicken Biryani
A few strain of saffron – soak in a bit of warm water


For Garnish:

Some raisins
Fried shallots
Toasted cashew nuts (I replace it with pine nuts)
Cilantro

1. Marinate beef pieces with ginger, garlic and 2 tbsp of Shan Chicken Biryani mix for 1 hour. In the meantime mix the rest of the briyani mix with a bit of water to make into a paste.
2. Heat oil and brown the marinated beef pieces. Remove and set aside. Sweat the chopped onions, and then add in browned chicken pieces. Add in the paste and continue to stir-fry until the meat is well coated with the paste. Add in the tamarind juice (I just add 2 cups of water) bring it up to boil, turn down the heat and continue to cook and stir until the meat is tender and sauce thickened. Set aside.
3. Bring a pot of water to boil, add in 3/4 tsp of salt and add in the rice. Boil until the rice is three-quarter tender. Remove and drain the liquid.
4. To assemble the briyani, spread half of the cook meat at the bottom of a pot or your rice cooker and spread half of the rice on top of the meat.
5. Spread another layer of meat on top of the rice and follows by the rest of the rice. Drizzle the saffron water on top of the rice and top it with some raisins. Cover the pot and cook the rice on top of the stove on low flame for another 15 minutes. If you are using the rice cooking, press the cook function and cook until the cook function pop up.
6. Mix and fluff up the rice slightly before serving. Garnish with some raisins, fried shallots and cashew nuts.


Note: You might need more water if you are using a tough cut of meat

Mongolian Beef Recipes

This is another Chinese American classic dish here in United State. I am not sure how the name of this dish come about as neither the ingredients nor preparation methods applied have anything in common with traditional Mongolian Cuisine. Mongolian beef consists of sliced beef coated with dark sweet sauce. The best part of this dish is you can tailor it to to suit your taste and you can even add some vegetables to it. I cut back on the sugar as I always find the one serve at the restaurant too sweet for my liking.

Ingredients:

½ pound of beef tenderloin or flank steak
1 medium size onions - quartered
2 stalk of green onions – cut into 1” length
1 small carrot – peels and thinly sliced
2 cloves of garlic - chopped
1 tsp of chopped ginger
2 tbsp of soy sauce
Dash of pepper
Some cornstarch – for coating

Sauce:

1 tbsp of oyster sauce
1 tbsp of sweet dark soy sauce (kicap manis)
2 tbsp of soy sauce
1 tsp of brown sugar (more if you like it sweeter)
½ tsp pepper
¼ tsp sesame oil
½ cup water

1. Sliced beef across the grain into thin strips. Marinate it with 2 tbsp of soy sauce and dash of pepper for 30 minutes. Mix the sauce ingredients together and set it aside.
2. Heat up wok or non-stick pan add in about ½ cup of oil. Coat the beef with some cornstarch. When the oil is hot and ready add in the beef and fry until it changes color. This will take about 1-2 minutes. Remove the beef and drain on paper towel.
3. Remove the oil and leave about 2 tbsp of oil in the same wok for stir-frying. Add in the garlic and ginger. Stir-fry until fragrant and add in the onion and carrot. Stir-fry for a minute.
4. Add in the sauce and bring it up to a boil. Add in the beef and continue to stir until sauce reduce and thickens. Check seasonings and add in the spring onions.
5. Dish out and serve with warm rice.

Beef Rendang/Dry Beef Curry Recipes

When we talk about beef rendang, we associated it with Hari Raya (the first day after the end of Ramadan fasting month) it is the main celebration of the Malay communities in Malaysia. Rendang pairs well with Lemang (glutinous rice packed in bamboo tube and smoked slowly on low fire) The Beef Rendang recipe I prepared is pretty special as I managed to grown some turmeric and I used some of the leaves to cook this dish. As with all good rendang, it can be kept up to a week in the refrigerator and if frozen, can last up to a month. This is a rich, wholesome dish is great for family gatherings and for those who are on a diet, better stays away (if you can!).

Ingredients:

2 pounds stewing beef
3 fresh turmeric leaves – sliced thinly (optional)
3 tbsp of kerisik (coconut paste)
3 kaffir lime leaves (limau purut)
2 cup of coconut milk + some water
Salt and sugar to taste

To blend into paste:

10 shallots or 1 big onion
2" of lengkuas (galangal)
2" of ginger
2 stalk of lemongrass
4 cloves of garlic
10 dried chilies (soaked until soft)
10 fresh red chilies
2” fresh turmeric or 2 tbsp of turmeric powder

For Kerisik (coconut paste)

1 cup of fresh grated coconut

1. In a non-stick pan, dry fry the grated coconut until golden brown.
2. Removed and blend it into paste while it is still hot until it is fine and paste like.

This is the turmeric plant.


1) Heat about 3 tbsp of oil in a wok and gently fry the blended paste for 2 minutes or until slightly dry and fragrant.
2) Add in the beef and continue to stir-fry until the beef changes color. Add in coconut milk and enough water to cover the beef. Bring it to boil. Roughly tear up the kaffir lime leaves and add it into the beef. Reduce heat to simmer.
3) Cover and simmer and stir occasionally and cook until meat is tender. If the dish dries up too fast, do add a little more hot water or coconut milk to it.
4) Add in sugar, salt to taste. Add in the turmeric leaves and kerisik (coconut paste)and cook till the sauce dry up. Serve with warm rice.

Note: I added some potatoes to this dish too. All you have to do is peel and cut it into chunks, pan fried them until lightly brown (this will prevent the potatoes from getting mushy when you cook them) and add it into the rendang when the meat is nearly done.

Spicy Turmeric Beef Recipes

Turmeric is one of my favorite spices to use. Besides many health benefits, including anti-inflammatory properties, it makes food taste good and I love the yellow hue it gives a dish. I used it a lot when I cook our Malaysian dishes. One of the dishes I tried out is a recipe from Salt & Turmeric . This dish is cooked on low flame till the water evaporates completely and the beef and potatoes are tender. Delicious!!

Ingredients:
Adapted from Salt & Turmeric with minor changes

1lb beef tenderloin, thinly sliced
Water, enough to cover the beef
4 tbsp olive oil
2 small potato, peel and cut into 1” pieces – par-boiled until slightly soft
1 tbsp turmeric powder
1 tbsp sambal Oelek (optional)
1 tsp of dark soy sauce
1 yellow pepper - cut into 1" cube
2 red chilies - cut small
2 cloves of garlic - chopped
2 spring onions - cut into 1" length
Salt, black pepper and sugar to taste


1. Put the beef in a sauté pan or wok and add water enough to cover the beef. Cook until the beef is soft and water has completely evaporates. Stir occasionally.
2. Add in the oil, garlic, potato, sambal oelek and turmeric powder. Turn down the flame, stir regularly until the beef looks crunchy and the potato is soft.
3. Add the bell peppers, salt, pepper and sugar to taste. Continue stirring for 2 minute. Check seasoning, add in the spring onions.
4. Serves with warm white rice.

Pan Fried Egg Noodles with Beef Recipes

This is a classic hearty dish served at the Chinatown restaurant. The egg noodles are cooked with beef together with other veggies in thick eggs gravy. If you can’t find the fresh egg noodles feel free to use the dried version or ramen noodles.

Ingredients :

400 grm Egg noodles (I used Hong Kong Style noodles)
1/2 pound of beef (I used sirloin) - sliced thinly
2 cloves of garlic
1 small carrot – peel and slice thinly
8 stalk of mustard green - clean and cut (you can use other type of greens)
10 button mushroom
2 egg - beaten

Marinate for beef

1 tsp of cornstarch
2 tsp of soy sauce
dash of white pepper

Ingredients for the gravy/sauce :

2 tbsp of oyster sauce
2 tbsp of soy sauce
2 1/2 cups of low sodium chicken stock (more if you like lots of gravy)
1 tsp of sugar
1 tsp of cooking wine (optional)
1 tbsp of cornstarch
Salt and pepper to taste

1. Marinate the beef and set it aside. Mix all the ingredients for the gravy/sauce in a bowl and set it aside. Give a quick wash to the noodles in cold water (to remove the flour) Drain dry.
2. Heat up about 2 tbsp of oil in a non-stick frying pan. Pan fried the noodles until slightly brown and crispy on both side. Dish it out and set it aside.
3. In the same pan, heat up 2 tbsp of oil. Sauté the garlic till fragrant. Add in marinated beef. Cook the beef on both sides until the beef looks slightly charred. Add in carrot and mushroom. Give a quick stir fry for a few seconds.
4. Add the gravy and bring it up to a boil. Add in the green vegetables. Check seasoning. Once the vegetable is cooked add in the beaten eggs. Give a quick stir and turn off the heat.
5. Put the noodles in a serving plate and pour the gravy over the noodles. Serve immediately.

Empanadas Recipes

Empanadas the exquisite pastry wrap with fragrant beefy filling is a very popular snacks in Central and South American countries. Traditionally eaten as street food, empanadas are ideal for snacking on the go but are just as satisfying as a simple dinner. Although the empanada has different incarnations in various countries, it always consists of a stuffing-be it a cheese, vegetable or meat-wrapped in dough that can be baked or fried. Fruit filling can be used to create dessert empanadas too.

Carlos was born in Argentina so he grew up eating a lot of empanadas. In Argentina, the traditional empanada features chopped or ground beef combined with onion, green olive, hard-boiled egg, and sometimes potato, seasoned with cumin or paprika. Argentinean empanadas is either baked or fried. When we went back to Argentina a few years ago we really had a great time trying out many different types of Empanadas. One thing I can say is the best empanadas we have eaten was in Buenos Aires.

I tried to re-create the empanadas with various kinds of fillings here at home for Carlos and it turn out pretty good. As usual I used the store bought empanadas wrappers. I found a Latin store here and they sell empanadas wrappers imported all the way from Argentina and it’s thinner and flakier than the Goya's brand. For the traditional Argentinean empanadas you can refer to my previous recipe here

Beef Stew in Red Wine. Recipes

It’s officially spring on Friday but the weather here is still very cold. We love having stew in this wintery kind of weather. There's something so comforting about a bowl of deeply rich succulent braised beef with carrots, onions, and potatoes. It's hearty, wholesome and simply delicious. This beef stew is flavored with red wine, thyme, and orange peel. Sounds fancy, doesn't it? It's not, and it is really easy to prepare. I serve the stew with some homemade biscuits but you can have it with rice, warm crusty bread or mashed potatoes.

Ingredients:

1 1/2 pound beef chuck shoulder roast, cut into 1 1/2" pieces (season with some salt and pepper)
4 carrots – clean and cut into big cubes
6 small potatoes - peel, clean and cut in half
1 large onions - cut into small cubes
3 garlic cloves, chopped
2 cups of good quality red wine
2-3 cups of beef stocks
2 fresh thyme sprigs
orange zest strip ( about 3-inch)
2 bay leaves
4 tbsp of flour
Salt, pepper and sugar to taste

1. Warm up a large heavy-bottomed saucepan over medium-high heat with the 3 tbsp of olive oil. While the pan is heating, toss the beef in the flour to coat. Shake off the excess flour
2. Brown the beef in the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate.
3. Add in a bit more oil if needed to the pan and add in garlic and onions. Sautee for a few minute and add in the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty brown bits.
4. Once the wine has gotten hot add the browned meat, thyme, orange zest strip, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer, cover and cook on low heat for 2 hours.
5. After 2 hours add in potatoes and carrots. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Check seasoning and you might need to add a bit of sugar to balance out the acid from the red wine. Serve warm.

Note : Homemade Herb Biscuits recipe coming up next.

Stir-Fry Broccoli with Beef Tenderloin Recipes

Carlos is not a big fan of my Malaysian food so if I am cooking Chinese at home I have to create something simple that he will eat. I will usually cook some quick stir-fry of vegetables like French beans, broccoli, red and yellow peppers with either beef or chicken like this dish. This is another popular dish at the Chinese take out place here. A stir-fry is absolutely wonderful to go with rice. I just love the way the broccoli soaks up all the flavors of the sauce and the thinly cut beef are so tender and flavorful.

Ingredients:

1/2 pound of beef tenderloin or flank steak , sliced thinly into bite-sized pieces
1 pound of broccoli - cut small
1/2 red pepper - cut into bite size pieces
1/2 yellow pepper - cut into bite size pieces
1 small onion - cut into bit size pieces
1 cloves of garlic - chopped
1 tbsp of chopped ginger

Marinade for Beef:

2 tbsp of soy sauce
1 tbsp of cooking wine
1 tbsp cornstarch
1 tbsp of oil

For Sauce :

2 tbsp oyster sauce
2 tbsp light soy sauce
1 tsp sugar
1/2 tsp of pepper
1 cup of chicken stock (more or less depend on how much sauce you like)
1 tsp of cornstarch

1. Marinade sliced beef for thirty minutes. Mix all the sauce ingredients and set aside.
2. Heat pan with about 2 tbsp of olive oil. When oil is hot, add beef and stir-fry until it is nearly cooked. Remove beef and set aside.
3. In the same pan, heat up 1 tbsp of olive oil, stir fry garlic, ginger and onions until fragrant and lightly brown.
4. Add in the peppers and broccoli and stir fry for a minute. Add in the sauce and bring it up to a boil. Cook until the broccoli and peppers is cooked but still crunchy.
5. Lastly add in the beef, stir-fry for a few second or until sauce thicken and everything is well mixed. Check seasoning. Dish out and serve with warm rice.

I'm submitting this dish to Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks to celebrate the multiple ways we can cook one ingredient. The host this month is Noobcook and this month secret ingredient is Broccoli. Do check out her blog on the 3rd of December 2008 for the round-up.

Stir-Fry Beef with Sugar Snap Peas Recipes

A simple quick stir fry dish is what I like to cook for our dinner. You just toss everything in a hot pan, season it with fresh ingredients like ginger and garlic and you are good to go. This recipe uses beef but you can change it to chicken or shrimp and it would be equally delicious. As for the vegetables you can change it to broccoli, asparagus or any type of greens.

Ingredients:

1 pound of flank steak
2 cups of snow peas
Half red pepper – cut into strip
Half yellow pepper – cut into strip
2 cloves of garlic - chopped
1 egg white
1 tsp of grated ginger
2 tbsp of oyster sauce
3 tbsp of soy sauce
½ tsp of sugar
1 tsp of cornstarch
1. Cut the flank steak across the grain into very thin strips about 1 1/2 to 2-inches long. Marinate it with egg white, 1 tablespoon soy sauce and cornstarch. Marinate the beef for 15 minutes.
2. Heat up 3 tbsp of oil in a hot pan. Add the beef and cook briefly until lightly browned (2 to 3 minutes). Remove the beef from pan.
3. In the same pan add in 1 tbsp of oil, add ginger and garlic, stir-fry until fragrant. Add the snow peas and peppers. Stir-fry for 1 minute and add the remaining 2 tablespoons soy sauce, oyster sauce and the sugar. Add the beef back into the pan. Mix everything together and serve.

Beef Curry in Peanut Sauce Recipes

This curry is deliciously rich and thicker than other Thai curries. I used the ready-made Thai curry paste which you can get from the Asian supermarket. As this is a quick curry dish so be sure to use good qulity meat. I used sirlion for this dish or rump steak will be good too.

Ingredients :

1 lb. beef (rump steak or sirlion), cut into thin strips
3 Tbs. red curry paste
3 kaffir lime leaves (torn)
1 fresh chili ( cut into strips)
1 lemongrass (bruise it)
2 cups coconut milk
1/3 cup water
2 Tbs. palm sugar
3 Tbs. fish sauce
1/2 cup of ground peanuts
Salt to taste

1. Put the coconut milk into medium-sized sauce pan over medium heat, add the curry paste, kafir lime leaves, lemongrass and slowly bring to a boil, stirring constantly for 5 minutes.
2. Put in beef strips and cook for 5 minutes. Then add in the water and cover to simmer.
3. Meanwhile in a bowl, mix the rest of the ingredients except for chili. Add this to the curried beef, and simmer about 15 minutes or until most of liquid evoporated. Add in fresh chili, stir well, and remove from the heat.
4. Ready to serve. It is best served with steamed rice.

I'm submitting this recipe to Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Preciouspea and the secrect ingredient is Coconut. The round up will be on the 1st October 2008 so do check out her blog.

Note : Sorry for the poor picture quality. The weather is really bad and gloomy and I just took a few shot of it.

Oven Baked Beef Brisket Recipes

This is the first time I am doing the brisket in the oven. I will usually cook it in a slow cooker but this time I am trying something new. A lot of people will smoke their brisket but I have no clue how to do that so the easiest way for me is to use the oven. Just remember not to trim too much of the fats away as the fats will keep the meat moist. Actually I trimmed off all the fats so the meat was a bit dry. For the seasoning you can used any seasoning as you like and adjust according to your taste. This is how I do the meat.

Ingredients :

2-3 pound of brisket
2 tbsp of Worcestershire sauce
2 tsp of paprika
1 tsp of salt
some black pepper
2 onions - sliced
3 cloves of garlic - roughly chopped
heavy duty aluminium foil
some BBQ sauce

1) Wash, clean and trim some of the fats from the brisket. Pat dry.
2) Lay a large piece of aluminium foil on a baking sheet. Put the meat on top of the foil and rub it with salt, pepper, paprika and Worcestershire sauce. Sprinkle the onions and garlic on top of the meat. Seal up the foil and wrap it again with another piece of foil.
3) Let it marinate for an hour and then pre-heat the oven to 275 degree F and slow cook it for at least 4 hours. Check the tenderness and if its not tender enough you might need to bake for another half an hour.
4) Once the meat is done remove from oven, unwrap the foil and let the meat rest for 20 minutes before slicing.
5) Slice the meat against the grain and slather it with BBQ sauce before serving.

Note : For the leftover meat you can make it into chopped BBQ sandwich.

Beef Rendang Delicious Recipes

Diana came home from Japan last week and the first dish she asked for was something spicy and the dish that came into my mind was Beef Rendang. Since I am not in the mood of preparing too many ingredients and spending too much cooking it, I just used the Delimas Rendang Paste. It's so easy nowadays cooking this authentic Malaysian dish as you can get the ready made paste from myTasteofAsia.com. Beside that you can get Curry, Rendang, Asam Laksa, Prawns Mee, Malaysian snacks, etc from them online and it will be delivery to your doorstep in no time.

Since we like our Rendang spicy I added extra chili powder to the paste and for extra oomph I add some kafir lime leaves and a stalk of lemongrass to this dish. The paste is really good and I will definitely cook with this paste again.

I served this dish with Nona brand Ketupat Palas given to me by my good friend Zue . I really like the shape of the ketupat:) Aren't they pretty?

Note : This not a sponsor post :)

Spicy Beef in Dark Soy Sauce Delicious Recipes

I was trying to surprise Carlos by grilling him a steak last week. I took out a piece of meat from the freezer thinking it was his rib eyes steak. I marinate it and grill it just in time for his dinner. He was so looking forward to his juicy steak until he took a bite out of it and told me 'Sweetie, this steak is so hard and tough as a leather' I was like how can that be. This is the steak we bought from Sam's Club. I took a bite and man it was really tough. I make a mistake by taking my chuck beef for my stew instead of his rib eyes. This shows how much I know about meat :) Poor Carlos had a sandwich for his dinner that evening. I felt so bad and make him his steak again the next evening and this time I used the right beef and it came out perfect. I think from now on I should not cut my stewing beef like the steak start labeling them before freezing it.

So what I did with that piece of cooked meat? I sliced it thinly and make a dish out of it the next day :)

Ingredients :

1/2 pound of lean beef - slice thinly
2 tsp of turmeric
3 tbsp of flour
1 red chili- slice thinly
1 green chili - slice thinly
1 onion - quartered
2 cloves of garlic - chopped
1 stalk of lemon grass - finely chopped
2 tbsp of sambal oelek or chili boh
2 tbsp of dark soy sauce
1 tsp of sugar
salt and pepper to taste

1) Mix the cut beef with turmeric power, salt and pepper and then lightly toss it with the flour.
2) Heat up some oil in pan and fry the beef until golden brown. Drain and remove oil from pan. Leave only about 2 tbsp of oil in pan.
3) Add in garlic, onions, lemongrass and stir fry until fragrant and lightly brown. Add in sambal oelek, dark soy sauce and stir fry of 10 second.
4) Add in beef and the cut chilies. Check seasoning. If the dish is too dry add in a few tablespoon of water. Stir until well mix and dish out.
5) Serve with warm rice.

Note : My beef was a bit dry because I already pre-cooked it before frying them. Beside that this dish tastes really good. If you find the sambal oelek too spicy you can always replaced it chili sauce.