Cook a big batch of rice because you’ll surely take bite after bite of this robust dish! Tone down the heat by lessening the amount of chilies and by scraping off the seeds and membrane.
Serves 6 to 8
Prep Time 60 to 90 minutes
Cooking Time 45 minutes
Ingredients:
For the spicy beef
1 kilo beef ribs, cut into 1-inch cubes
water to cover beef ribs
1 medium onion, peeled and quartered
2 red Thai chili peppers
2 finger peppers
1 teaspoon black peppercorns
1 cup evaporated milk
salt, to taste
For the chili-ginger sauce
2 teaspoons minced garlic
2 teaspoons minced ginger
2 teaspoons minced onion
1 teaspoon minced bird’s eye chili
2 teaspoons minced red bell pepper
1 finger pepper
2 tablespoons cooking oil
salt to taste
Procedure:
1 Make the spicy beef: Boil beef in water until tender with onion, peppers, and black peppercorn. Occasionally remove impurities and make sure that there is still enough water to cover the beef.
2 When beef is tender, let it simmer until the liquid is reduced to half then add evaporated milk. Simmer for 15 more minutes. Season with salt.
3 Make the chili-ginger sauce: Sauté garlic, ginger, onion, bird’s eye chili, red bell pepper, and finger pepper in oil on medium heat. Season with salt and set aside.
4 Serve beef with the chili-ginger sauce on the side.
To freeze: Let the spicy beef cool down and freeze in airtight containers. Store the chili-ginger sauce in a separate container.
To reheat: Pour the thawed spicy beef into a stockpot and simmer for 30 minutes. The chili-ginger sauce can be reheated in a pan or placed in a covered microwave safe container and zapped in the microwave for 1 minute.
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