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- 750 g stewing steak
- 2 large onions
- 5 large cloves garlic
- 2 teaspoons ginger, chopped
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 6 tablespoons light sesame oil
- 1/4 teaspoon ground black pepper
- 2 tender stalk lemon grass
- 1 cup hot water
- 1 1/2 teaspoons salt
- 2 large onions, finely sliced and fried until crisp and brown
Cut Beef in 2-inch squares. Put Onion, garlic, ginger, turmeric and chili powder in a food processor. Process until you get a paste. In a wok or deep-sided frying pan, heat oil and add the paste. Stir into the oil and cook over low heat for 10 minutes. Add a little water if mixture starts to burn. The paste becomes a gold brown and has oil around the edges when it is cooked. Add Beef, pepper and lemon grass. Fry slowly over moderately low heat until all juices from Beef evaporated and meat turns brown. Add how water and salt to taste. Cover and simmer over low heat until meat is tender. Remove the cover and raise the heat and cook until the meat is oily-dry and coated with the gravy. Just before serving, garnish with fried onions.