Spicy Beef Stir-Fry (Oseng Mercon)

Ingredients

• 500g beef (flank, sirloin, or offal like tripe/tendon), cut into small pieces
• 100g bird's eye chilies (or to taste), coarsely ground
• 5 red chilies, coarsely ground
• 8 shallots, sliced
• 5 cloves garlic, sliced
• 2 cm ginger, bruised
• 2 cm galangal, bruised
• 2 stalks lemongrass, bruised
• 3 bay leaves
• 3 kaffir lime leaves
• 1 tbsp sweet soy sauce (kecap manis)
• 1 tsp salt (or to taste)
• 1/2 tsp sugar (optional)
• 200 ml water or beef broth
• 2 tbsp cooking oil

Instructions

1. Heat cooking oil in a large wok or pan over medium heat.
2. Sauté the sliced shallots and garlic until fragrant.
3. Add the coarsely ground bird's eye chilies and red chilies. Stir-fry until the raw chili smell disappears.
4. Add bruised ginger, galangal, lemongrass, bay leaves, and kaffir lime leaves. Continue to stir-fry for 1-2 minutes until aromatic.
5. Add the beef pieces. Cook until the meat changes color and is lightly browned.
6. Pour in the water or beef broth. Add sweet soy sauce, salt, and sugar (if using). Stir well to combine.
7. Bring to a boil, then reduce heat to low. Cover the pan and simmer until the beef is tender and the sauce has thickened and reduced (approximately 30-60 minutes, depending on the cut of beef). Stir occasionally to prevent sticking.
8. Taste and adjust seasoning if necessary.
9. Remove from heat and serve hot with steamed rice.