Indonesian Recipes (Bali, Java) - Beef with Red Shallots and Chinese Chives (Daging Bawang) Recipe

Ingredients

• 500 g/18 oz beef rump

• 15 small red shallots

• 1 bunch Chinese chives (or wild garlic)

• 2 tablespoons oyster sauce

• 1 tablespoon chili oil for frying 

For the marinade:

• 1 tablespoon chili oil

• 1 teaspoon ground pink pepper

• 1 tablespoon soy sauce

• 50 ml/1 1/2fl oz (3 tablespoons) dry rice wine (or sherry)

Serves 4-6

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Method:

1. Add the chili oil, pink peppercorns and soy sauce to the rice wine to make a marinade.

2. Cut the meat into slices about 2 mm/3/32 in thick (slightly thicker than capriccio) - it is best to freeze the meat first - and put the meat in the marinade.

3. Halve some of the shallots, leaving the rest whole. Cut the Chinese chives or wild garlic into pieces about 5 cm/2 in long.

4. Heat the chili oil in a pan or wok. Sweat the shallots until transparent and add the meat in small amounts, frying briskly on both sides, tossing the pan or wok regularly while sprinkling the oyster sauce on top.

5. Finally stir in the chives. Serve with white rice.