What you'll need...

• 300 grams beef → thinly sliced
• 200 grams potatoes → cut into chunks
• 4 cloves garlic → minced
• 1 teaspoon pepper
• 2 teaspoons salt
• As needed cooking oil
• 1 teaspoon ground coriander (for the beef broth)
• 1 teaspoon salt (for the beef broth)
• 1 stalk lemongrass → bruised and tied (for the beef broth)
• 4 bay leaves (for the beef broth)
• 4 kaffir lime leaves (for the beef broth)
• 4 cm galangal → bruised (for the beef broth)
• 2 cm ginger → bruised (for the beef broth)
• ½ turmeric leaf → optional (for the beef broth)
• 1000 ml water (for the beef broth)
• 5 large red chilies
• 12 bird’s eye chilies
• 6 shallots
• 4 cloves garlic
• 4 kaffir lime leaves
• ½ turmeric leaf (optional)
• 1 stalk lemongrass → bruised and tied
• 1 lime → squeeze and use the juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon sugar
• 1 teaspoon bouillon powder (optional)
• 10 tablespoons beef broth

How to make...

1. Slice the beef thinly, then pound it lightly to tenderize. Coat it with the minced garlic, salt, and black pepper. Let it marinate for at least 15 minutes.
2. In a pot, combine the beef with water and all the broth ingredients. Cook until the beef is tender, about 20 minutes.
3. Remove the beef, then fry it briefly until golden brown. Drain and set aside.
4. Fry the potatoes until golden brown, then set aside.
5. Roughly grind the red chilies, bird’s eye chilies, shallots, and garlic. Sauté the paste with kaffir lime leaves, turmeric leaf, and lemongrass until fragrant.
6. Add lime juice, salt, sugar, pepper, bouillon powder (if using), and 10 tablespoons of beef broth. Cook until the sauce thickens and the oil separates from the sambal.
7. Add the beef and potatoes to the sauce, stirring well to ensure everything is evenly coated.
8. Taste and adjust seasoning as needed. Remove from heat, and it’s ready to serve.

• Main Dish
• Beef
• Indonesian