This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
- 2 stalks lemongrass, crushed and chopped
- 1 jalapeno pepper, deseeded and finely minced
- 3 garlic cloves, finely minced
- 2 tablespoons gingerroot, finely shredded
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon cinnamon
- 2 tablespoons sesame oil
- 2 lbs lean beef, cut into 1-inch cubes
- 1 small onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 carrot, thinly sliced
- 6 ounces coconut milk
- 2 tablespoons lime juice
- 1 tablespoon sugar
- In a small blender, combine lemongrass, jalapeno pepper, garlic, ginger, corriander, turmeric, cumin, and cinnamon. Puree to thoroughly blend into a spice paste.
- Heat sesame oil in a large wok or frying pan and stir fry beef cubes until browned on all sides.
- Add spice mixture and stir-fry until lightly browned and fragrant.
- Add onion, green pepper, and carrot and continue stir frying until vegetables are just tender.
- Add coconut milk, lime juice and sugar. Stir to blend.
- Bring to a boil, reduce heat, and simmer for about 30 minutes, stirring occasionally, until meat is tender and sauce is thickened.
- Serve over steamed rice.