Recipe by Member #610488
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.
Top Review by dianegrapegrower
Very tasty! We enjoyed the vegetables with the beef. I'm allergic to fresh chilies, so subbed a little sriracha for the jalapeno. Nice clear directions, simple prep. Thanks for sharing.
- 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
Directions See How It's Made
- 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.