Balinese-style Spicy Beef Stir-Fry

Ingredients

While the original Tibetan Shapta is typically made with yak meat and incorporates Tibetan spices, the Balinese-style Spicy Beef Stir-Fry adapts the dish to Balinese cuisine by using beef and incorporating Balinese spices and flavors. The use of Balinese spices such as turmeric, lemongrass, and ginger gives the dish a distinct Balinese twist, while the addition of fresh vegetables and a spicy sauce adds a vibrant and fiery element to the stir-fry. We alse have the original recipe for Shapta, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red chili, thinly sliced 1 red chili, thinly sliced
• 1 green chili, thinly sliced 1 green chili, thinly sliced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 stalk lemongrass, bruised and sliced 1 stalk lemongrass, bruised and sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 150g (5.3 oz) green beans, trimmed and cut into 2-inch pieces 150g (5.3 oz) green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon sweet soy sauce (kecap manis) 1 tablespoon sweet soy sauce (kecap manis)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 28g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the thinly sliced beef, turmeric powder, lemongrass, and grated ginger. Mix well and let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the sliced onion, minced garlic, and sliced chilies. Stir-fry for 2-3 minutes until fragrant.
3. 3.
   Add the marinated beef to the wok and stir-fry for 3-4 minutes until the beef is browned and cooked through.
4. 4.
   Add the green beans, red bell pepper, and carrot to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are tender-crisp.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sweet soy sauce. Pour the sauce over the stir-fry and toss to coat the ingredients evenly.
6. 6.
   Cook for another minute, allowing the flavors to meld together.
7. 7.
   Remove from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve the Balinese-style Spicy Beef Stir-Fry hot with steamed rice.

Treat your ingredients with care...

• Beef — For a tender and juicy result, choose a tender cut of beef such as sirloin or tenderloin. Slice the beef against the grain to ensure tenderness.
• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and enhances the flavor of the dish.

Tips & Tricks

• If you prefer a milder version, reduce the amount of chili used or remove the seeds before slicing.
• For an extra burst of freshness, squeeze some lime juice over the stir-fry before serving.
• Feel free to add other vegetables of your choice, such as mushrooms or baby corn, to customize the dish to your liking.
• Adjust the spiciness by adding more or less chili according to your taste preferences.
• To save time, you can marinate the beef in advance and refrigerate it until ready to cook.

Serving advice

Serve the Balinese-style Spicy Beef Stir-Fry hot with steamed rice. Garnish with fresh cilantro leaves for added freshness and aroma.

Presentation advice

Arrange the stir-fry on a large serving platter, allowing the vibrant colors of the beef and vegetables to shine through. Garnish with a sprinkle of fresh cilantro leaves for an appealing touch.