We don't eat much beef in our house. When we do eat it, it's usually an Indonesian or Southeast Asian dish. Although I like steak, I can't remember the last time I ate anything like a rib-eye or fillet mignon. Eating a big hunk of meat just seems excessive. Not that I'm opposed to excess--the road to wisdom and all that--a big hunk of beef just doesn't appeal to me that much gastronomically. In any case, when these mild chilies appear in the local farmer's market, it's time to make this dish. It's a quick and easy dish for a weekday meal.
Daging Tumis Cabe Hijau
1 pound beef (I used boneless shortribs) sliced 1 x 1/2 x 1/4
1 tsp baking powder
3 TBS kecap manis (sweet soy sauce)
2 TBS oil
8 shallots, thinly sliced
5 cloves of garlic, minced
2 tsp fresh ginger, minced
12--16 long, thin mild green chilies like the ones pictured, sliced
3/4 cup of water
3 tomatoes, cut in eighths
salt, to taste
Marinate the beef in baking powder and kecap manis for 30 minutes.
Heat a wok or frying pan over medium high heat. Add the oil and swirl the pan to cover the bottom. Add the shallots, garlic, and ginger and stir fry for about 1 minute, being careful not to burn. Add the chilies and cook until just softened.
Remove the beef from the marinade, reserving marinade. Stir fry the beef with the shallot and chilies for about three minutes. Add the reserved marinade and water. Bring to a boil and cook at a brisk simmer for several minutes. Add tomatoes and salt to taste. As soon as tomatoes begin to soften, remove from heat and serve.
(For those who like spicier food, add sliced Thai chilies (cabe rawit) or serranos when adding the green chilies.)