Beef in Chilli Sauce

The Singapore Cookbook: Over 200 Tantalising Recipes

by Hilaire Walden

BEEF IN CHILLI SAUCE

8 dried red chillies, cored, deseeded and chopped
2 small onions, chopped
5cm (2 in) piece of fresh root ginger, chopped
700g (1 1/2 lb) lean beef, cut into bite-size pieces
1 tablespoon each ground coriander and cumin
1 tablespoon tomato ketchup (catsup)
2 teaspoons each turmeric and paprika
2 tablespoons vegetable oil
2 cloves garlic, crushed
2.5 cm (1 in) stick cinnamon
seeds from 3 cardamom pods, crushed
1/2 star anise
sugar and salt
1 onion, sliced into thick rings

Put chillies in a small blender. Add 4 tablespoons hot water and leave until slightly softened. Add half of small onions and half of ginger to blender and mix to a paste. Put beef in a large bowl. Add spice paste from blender, coriander, cumin tomato ketchup (catsup), turmeric and paprika. Stir together. Cover and leave for at least 1 hour to marinate.

In a wok, heat oil over medium-high heat. Add remaining onion and ginger, and the garlic. Fry, stirring, for 3 minutes until lightly browned. Stir in next three ingredients for 1 minute. Add meat and marinade and cook over medium-high heat, stirring, for 5 minutes. Add 350 ml (12 fl oz or 1 1/2 cups) water, and sugar and salt to taste. Cover pan. Simmer very gently for 1 1/4 hours or until beef is tender. Stir occasionally. Add onion rings and cook for 3-5 minutes or until soft.

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