Stir-Fry Beef with Sambal Belacan and Okra

INGREDIENTS

• 500g  The Meat Club Premium Australian Beef Lean Mince
• 3 tbsp Sweet sauce (kicap manis)
• ½ tsp Salt
• ½ tsp Sugar
• 80 gm Okra
• 100 ml Cooking Oil

Sambal Belacan

• 100 gm White Onion white, sliced
• 20 gm Shallots, sliced
• 80 gm Prawn paste
• 50 gm Red bird’s eye Chili, sliced
• 50 gm Large red Chili, sliced
• 50 gm Tomato, small cubes
• 20 gm Garlic , sliced
• 50 gm Tamarind juice
• ½ teaspoon Salt
• ½ teaspoon Sugar

Preparation

• To make the Sambal Belacan, pre-heat the skillet with 1/3 of the cooking oil over high heat and add the white onion, shallots, prawn paste, red bird’s eye chili, red chili, tomato and garlic. Cook it for 8-10 minutes and add salt, sugar and tamarind juice.
• Transfer it to a food processor and blend it to a coarse texture and set aside.
• Pre-heat a wok with remainder cooking oil over high heat and add minced beef. Stir fry beef evenly for 3 to 4 minutes until cooked and set aside.
• Lastly, add sweet sauce, sambal belacan, okra and toss it together with cooked beef. Served dish hot with steamed fragrant rice.