Instructions: Method:
COOK beef chunks in 2 cups water for 20 minutes. Remove the chunks and cut into thick slices across the grain.

Heat oil and stir-fry the beef slices. Dish out and drain well.

Reheat wok with 3 tbsp oil and fry galingale and lemon grass. Add ground ingredients and fry for a few minutes until fragrant and oil separates. Put in cooked meat and beef stock and mix well. Bring to a boil then lower heat and simmer for 20 minutes until beef is tender and gravy is thick. Add seasoning.

Serve with white rice or bread or roti jala.

Footnote: If gravy is thick and meat is still not properly cooked, add enough water to simmer until beef is really soft and tender.

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