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Seasoned Fried Beef Slices - Lapis Manado
By poisoneyes | March 12, 2008
- 1 1/2 lbs (700 g) sirloin beef
- 3 cloves
- 1/4 teaspoon freshly grated nutmeg or ground nutmeg
- 1 teaspoon salt
- 2 cups (500 ml) water
- Oil, for deep-frying
Spice Paste
- 6 to 8 red finger-length chilies, deseeded
- 1 in (2 1/2 cm) fresh kencur root, peeled and sliced
- 1 in (2 1/2 cm) fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
- 1 in (2 1/2 cm) fresh ginger, peeled and sliced
- 2 teaspoons coriander seeds, or 1 teaspoon ground coriander
- 1 teaspoon ground white pepper
- Prepare the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little water if necessary to keep the mixture turning.
- Heat 1 tablespoon of the oil in a wok over medium heat and stir-fry the Spice Paste until fragrant, 3 to 5 minutes. Add the beef, cloves, nutmeg, salt and water and bring to a boil, then simmer uncovered for 3 to 5 minutes, until the beef is half cooked. Remove the beef from the pan and continue to simmer the stock for 5 more minutes until it thickens, then turn off the heat. Slice the beef into thin strips.
- Heat the oil in a wok over high heat until hot. Deep-fry the beef strips for 2 to 3 minutes until browned and cooked. Remove from the hot oil and drain on paper towels. Arrange the beef on a serving platter and pour the gravy over it. Serve immediately.
Serves: 4 to 6
Preparation time: 15 mins
Cooking time: 15 mins
