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What You Need:
(To Make: about 1 cup)
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2 tablespoons vegetable oil
2 ounces lean beef, preferably top round or top sirloin, cut into strips about 1/8 inch wide and 1 inch long (about ¼ cup)
½ cup finely chopped onions
1 teaspoon finely chopped garlic
2 fresh hot red chilies, each about 3 inches long, stemmed, seeded and cut lengthwise into strips about 1/8 inch wide and 1 inch long
¼ teaspoon scraped, finely grated fresh ginger root
1 teaspoon dark brown sugar
1 teaspoon tamarind water
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, heat the oil over moderate heat until it is very hot but not smoking.
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2. Brown the beef in the hot oil for 2 or 3 minutes, turning it frequently with a spoon and regulating the heat so that it colors richly and evenly without burning.
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3. With a slotted spoon transfer the beef to a plate. Add the onions and garlic to the pan. Stirring occasionally, cook for 5 to 8 minutes, or until they are soft and a delicate golden brown.
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4. Return the beef and the juices that have accumulated under it to the skillet. Add the chilies, ginger and sugar and stir for a minute or so, then mix in the tamarind water.
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5. Remove the pan from the heat and serve the sambal badjak at room temperature.
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