Stir-fry Australian beef with chili and local eggplant

  • Prep time 10Min
  • Cook time 10Min
  • Technique
  • Meat Beef
  • Cut Topside
  • Serves 4

Your Ideal Sahur Meal

Ingredients

  • 500 gm Chilled Beef slice
  • 1 tbsp Dry Chili Powder
  • ½ tsp Salt
  • ½ tsp Sugar
  • 100 gm Eggplant, wedges
  • 100 gm Shallots, wedges
  • 10 gm Scallion, cut into lengths
  • 100 ml Cooking oil

Sambal Chili Merah

  • 70 gm Chili boh (Dried Chili paste)
  • 50 gm Red bird’s eye chili, sliced
  • 100 gm Large Red chili, sliced
  • 30 gm Garlic, sliced
  • 30 gm Lemongrass, sliced thinly
  • 30 gm Young Ginger, sliced
  • 50 gm Prawn paste
  • 50 gm Tamarind juice
  • ½ tsp Salt
  • ½ tsp Sugar

Method

Method

  1. Combine turmeric powder, dry chili powder, salt and sugar to coat beef slices.
  2. To make Sambal Chili Merah, pre-heat skillet with cooking oil over high heat and add the chili boh, red chili and bird’s eye chili, garlic, lemongrass, ginger and prawn paste. Saute for 8-10 minutes and add salt, sugar and tamarind juice.
  3. Transfer it to a food processor and blend the chili spice into a  coarse    Set aside.
  4. Pre-heat the skillet with cooking oil over high heat and add the beef slices and stir fry it for 3-4 minutes ensuring all sides are sealed and set aside. Lastly, quick stir fry the the sambal chili merah, eggplant, shallot and scallion together and toss in the beef .
  5. Serve immediately with steamed fragrant rice.