Stir-fried spicy beef

Stir-fried spicy beef

Chha sakh ko krœung

By
From
South East Asian Food

Ingredients

Quantity Ingredient
500g skirt steak
1 tablespoon vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon salt, (optional)
1 1/2 teaspoons oyster sauce
1 teaspoon fish sauce

Paste spices

Quantity Ingredient
3 tablespoons sliced lemongrass, (green part only)
1 thin slice fresh galangal, chopped
or 1/2 teaspoon galangal powder
1 very thin slice fresh turmeric, chopped
or 1/4 teaspoon turmeric powder
4 teaspoons chopped garlic

Method

  1. Cut the meat into 5 cm strips along the grain and then across into thin slices. In a mortar pound the lemongrass to a fine paste, add the galangal and pound, the turmeric and pound, then 3 teaspoons of the garlic and pound to a fine paste, or alternatively blend in a food processor attachment to a fine paste. Leave aside.
  2. Heat a wok or a pan, add the oil and bring to high heat. Put in the remaining teaspoon of garlic and the meat and stir-fry until it changes colour. Now put in the spice paste and stir-fry, mixing everything together well, until the spices smell cooked. Season with sugar, salt, oyster sauce and fish sauce in the given quantities or to taste, stir and serve.
Tags:
SBS
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