Beef with Spicy Sambal Sauce

Name: Beef with Spicy Sambal Sauce
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200 g beef (cut into strips about 3 cm long and pen-thick); 40 g green bell pepper (cut into small strips); 40 g red bell pepper (cut into small strips); 5 g ginger (shredded); 10 g scallions (cut into sections); 1 tsp cornstarch (Seasoning A); 1 tsp soy sauce (Seasoning A); 1 tbsp egg white (Seasoning A); 1 tbsp Indonesian sambal (Seasoning B); 1 tsp fish sauce (Seasoning B); 1 tsp lemon juice (Seasoning B); 1 tsp sugar (Seasoning B); 1 tbsp water (Seasoning B); 1/4 tsp cornstarch (Seasoning B); 3 tbsp cooking oil (Seasoning C)

Recipe for stir-fried beef with Indonesian sambal.

30 min

Easy

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Ingredients

beef (cut into strips about 3 cm long and pen-thick) 200 g

green bell pepper (cut into small strips) 40 g

red bell pepper (cut into small strips) 40 g

ginger (shredded) 5 g

scallions (cut into sections) 10 g

cornstarch (Seasoning A) 1 tsp

soy sauce (Seasoning A) 1 tsp

egg white (Seasoning A) 1 tbsp

Indonesian sambal (Seasoning B) 1 tbsp

fish sauce (Seasoning B) 1 tsp

lemon juice (Seasoning B) 1 tsp

sugar (Seasoning B) 1 tsp

water (Seasoning B) 1 tbsp

cornstarch (Seasoning B) 1/4 tsp

cooking oil (Seasoning C) 3 tbsp

Instructions

Marinate the beef

Cut the beef into strips about 3 cm long and pen-thick. Mix with Seasoning A (cornstarch, soy sauce, and egg white), then marinate for about 15 minutes. Meanwhile, shred the ginger, cut the scallions into sections, and cut the green and red bell peppers into small strips. Stir Seasoning B together to make a smooth sauce and set aside.

Stir-fry the beef

Heat a wok with about 2 tbsp of oil until hot. Add the beef and stir-fry over high heat until the surface turns white, then remove.

Stir-fry the vegetables

Heat a separate wok, add 1 tbsp of oil, and saute the scallions, ginger, and bell peppers over low heat until fragrant. Return the beef to the wok and stir-fry over high heat for 5 seconds. Pour in the prepared sauce, toss to coat, and transfer to a plate.