Hot and Spicy Fried Shredded Beef
Use this recipe as an excuse to visit an Asian grocery store! There you'll find galangal a rhizome like ginger, but with a more peppery flavor, shrimp paste (a little goes a long way) and palm sugar, a.k.a. jaggery.
Approximately 2-pounds chuck roast
1 teaspoon salt
4 serrano or jalapeño chiles, seeded and coarsely chopped
2 tablespoons chopped peeled galangal or ginger root
4 cloves garlic, peeled
1 tablespoon fresh lime juice
2 teaspoons shrimp paste
2 teaspoons palm sugar or dark brown sugar
1 teaspoon whole black peppercorns
1 teaspoon coriander seeds
3 tablespoons peanut oil
- Rinse beef under cool, running water and place in a heavy pot. Cover with water, add salt and bring to a boil. Cover, reduce heat and simmer for 1 1/2 to 2 hours, or until meat is fork tender. Remove meat from stock and drain in a colander. When cool enough to handle, shred meat using two forks, one in each hand, pulling in opposite directions. Discard fat.
- Combine chiles, galangal, garlic, lime juice, shrimp paste, sugar, black peppercorns and coriander seeds in a blender. Process until smooth paste is formed.
- Heat oil in a large heavy skillet over medium-high heat. Sauté chile paste until fragrant, about 1 minute. Add shredded beef and stir until thoroughly heated and well combined. Serve immediately over rice, if desired.
Makes 6 servings.