Tag Archives: Beef

Dubu Jorim – Braised Tofu and Ground Beef Recipe

Winter is a good time to enjoy a good spicy braising dish, and I find myself drawn to Korean dubu jorim many times this time of year. This dish is really easy and quick to prepare. Prep time is probably less than 15 minutes, and the cooking time is about the same. If you have a minimally stocked Korean seasoning in your pantry, you should be able to quickly replicate this recipe in your kitchen.

Ingredients for dubu jorim

Korean dishes tend to look extremely scary spicy, but I think it is still tolerable for most Indonesians like myself. If you are not sure you can handle the spiciness, feel free to reduce the amount of Korean chili pepper (gochugaru) used in the recipe, but don’t completely omit it. There are two types of gochugaru, coarse and fine, you can use a mix of two, of just pick either all coarse or all fine, it really doesn’t matter in this recipe. Another key ingredient is gochujang, a chili paste that is also very commonly used in many Korean dishes. If you are familiar with Japanese cuisine, then you probably know that Japanese use katsuoboshi in most of their dishes. In this respect, the Korean is very similar to Japanese, but instead of katsuoboshi, they use anchovies. The store that I frequent sells Korean anchovies in the freezer section, next to miso paste. If you cannot find this in your nearby stores, you can always place an order of Korean anchovies with Amazon. Or in a pinch, katsuoboshi is also a good substitute, though the taste of course will be slightly different. I dare hope that the rest of the ingredients should not pose a problem.

Dubu Jorim - Braised Tofu and Ground Beef

Dubu Jorim – Braised Tofu and Ground Beef

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Sup Lobak Daging – Daikon and Beef Soup Recipe

Today’s soup is nothing fancy, a simple pairing of thinly sliced daikon an stew cuts to make a simple and light soup. Stewing the beef until tender is key and I especially love it when the meat is so tender it kinda melts in my mouth. Another thing that I love is when I cut the daikon really really thin, they are almost transparent and very pleasing to look at in contrast to the rustic looking beef stews. Thinly sliced scallions and cilantro adds a nice fresh touch to the soup, so they not only make for a fine looking garnish, and I honestly believe that the soup is missing something without them.

Sup Lobak Daging – Daikon and Beef Soup

Normally I eat the soup as is, with a bowl of steamed rice, and a couple of dishes. But when I want a quick and simpler meal, I boil some rice noodles to make a rice noodle bowl for a quick and satisfying lunch, kind of like Vietnamese pho.

Sup Lobak Daging - Daikon and Beef Soup

Sup Lobak Daging – Daikon and Beef Soup

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Soto Daging – Indonesian Beef Soup Recipe

I was looking through the recipes that I have published so far, and I could not believe I haven’t shared this super delicious soto daging to this day. This is one of the very first soto recipes I learn to make when I started having to cook for myself back in college days, which is more than a decade ago, and this suddenly makes me feel old [depressed]. I was taking some college classes in Malaysia and then halfway I transferred to a college in the Midwest. I was freaked out that I still had so… many courses I needed to graduate, I played catch up and took like 22-24 credits each semester for 2 1/2 years toward my graduation. Crazy times.

Soto Daging – Indonesian Beef Soup

Even when I was so swamped with school work, I still managed to find time in weekends to do grocery and prepare food for 1 whole week. Two reasons, the first one being it was so much cheaper to cook my own food than eating out, and the second one was because I was so sick and tired of eating out even if I had the money, which I didn’t, which probably contributed to the quality of the take-out food I resorted to in the first place. What I prepared back then was nothing fancy of course, and I gravitated to soups like this since I can make a huge batch that lasted for at least a week. I have to admit back then my dishes most likely didn’t taste as good as now, and definitely not nearly as pretty 😉

Soto Daging - Indonesian Beef Soup

Soto Daging – Indonesian Beef Soup

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Indian Keema Ground Beef Curry Recipe

Indian Keema Ground Beef Curry

It is not the height of summer yet, but the temperature is already unbearable hot. On days like these, I love preparing easy and quick dishes where I can spend as little time as possible in the kitchen.

This Indian keema ground beef curry is very easy to cook, using common ingredients such as onion, garlic, and ginger, and flavored with basic spices. You can serve the curry with rice or flatbread like naan or pita 🙂

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Ingredients for Indian keema curry

We will need ground beef, onion, ginger, garlic, cilantro, oil, water/stock, cayenne powder, garam masala, cumin, coriander, turmeric, and salt to prepare Indian keema curry.

Ground beef or ground mutton (lamb)

Ground beef is easy to find in any grocery store in the US, so I choose ground beef for the recipe. But ground mutton/lamb is a more popular choice for keema curry, and you should use them if you can find them in your grocery store.

Oil, ghee, or butter

Ghee should be your first choice for keema curry. Otherwise, olive oil or butter is a good alternative.

Garam masala

There are many brands of garam masala, each brand has a slightly different composition of spices, but cinnamon, coriander, pepper, cumin, cloves, cardamom, and cloves are very common. I love Rani brand garam masala, and I use it when I cook Indian dishes, and also for preparing my homemade Japanese curry roux.

Water or stock

You will get the best flavor with beef stock. If you decide to use ground mutton/lamb, you can use mutton/lamb stock. Chicken stock is also a great alternative and is a better choice compared to water.

Indian Keema Ground Beef Curry

Indian Keema Ground Beef Curry

Cooking and serving keema curry

Heat ghee/butter/olive oil in a frying pan over medium-high heat. Sauté garlic and ginger until fragrant, then add onion and cook until onion is translucent.

Add ground beef, stir and cook until no longer pink. Season with salt, cayenne powder, garam masala, cumin, coriander, and turmeric, mix well and cook for 2 minutes.

Add stock/water and bring to a boil. Reduce the heat to a medium. Cover partially, and simmer for 10 minutes, or until the sauce is almost dry. Turn off heat, stir in cilantro.

It is common to serve Indian keema curry with steamed rice or flatbreads such as naan. You can also use pita bread or tortillas instead of naan.

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Rendang Sapi Padang – Padang Style Beef Rendang Recipe

Rendang sapi (beef rendang) is probably the most well known Padang dish, and surprisingly easy to make at home, since most of the time you just need to let it simmer away on a stove.

The key to successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing process resulting in a flavorful and tender melt in your mouth pieces of beef.

In short, good stuff which I guarantee a bite of this will have you nodding in agreement with all the people who have voted rendang to be the world’s most delicious food.

Ingredients to prepare rendang sapi Padang (Padang style beef rendang).

The herbs and spices you need to prepare for a rendang dish

After so many years of tweaking and tinkering my beef rendang recipe, for the moment, I am highly satisfied with this version to recreate my beloved beef rendang, Padang style. But be warned, the long list of ingredients is definitely not for the faint of heart.

The essentials

For me, the following is the minimum amount of herbs and spices that you definitely must incorporate in your beef rendang:

Tamarind is the easiest to procure in the United States, followed with black kokum, but in Indonesia, we usually use asam kandis, or asam gelugur to prepare rendang dishes.

The extras, but oh so worth it

And here are the list of herbs and spices that may be safely omitted, though if you are willing to go the extra mile, you won’t regret adding some, if not all, of the following:

From my own experience, other than turmeric leaves, you should be able to buy the rest of the ingredients in the United States. If you have green thumbs, you can buy some fresh turmeric roots and grow turmeric plants and harvest the fresh leaves to use for all your rendang dishes.

Rendang sapi Padang - Indonesian beef rendang, Padang style.

Rendang sapi Padang – Indonesian beef rendang, Padang style.

Which beef cut is suitable for beef rendang?

Rendang is a dish with long hours of slowly simmering away in a pot (most Indonesians use a wok actually), until all the liquid is reduced into a glaze! As such, you want to stick with beef cuts that are highly suitable for stew or braising. My favorites include:

  • beef chuck
  • beef shank, also known as shin
  • beef bottom round/rump roast (in the US), or silverside (outside of the US)
  • beef brisket

The first three are more commonly used to cook beef rendang, but you can also use brisket too. If your grocery only carries beef cubes that are labeled as beef stew, you can use that too, just make sure they are around 2-inch cubes.

Rendang sapi Padang - Indonesian beef rendang, Padang style.

Rendang sapi Padang – Indonesian beef rendang, Padang style.

What is the difference between Padang style beef rendang to others?

The biggest difference between Padang style beef rendang compared to other beef rendang is the lack of ambu-ambu, or kerisik.

What is ambu-ambu/kerisik?

Ambu-ambu, or kerisik as they are known in Malaysian, is a buttery concoction made from toasted grated coconut. It’s actually very easy to make, simply dry fry freshly grated coconut until toasty and golden brown, then ground this until the toasted grated coconut becomes an oily paste.

So, can I use ambu-ambu/kerisik for my rendang if I wish to?

If you are used to beef rendang that includes this ingredient, feel free to add some kerisik (about 4 tablespoon) near the end of your cooking, typically right before it’s done.

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Empal Gentong – Cirebon Beef Soup Recipe

Empal gentong is a traditional beef soup from the city of Cirebon in West Java, Indonesia. I’d like to think of this soup as the representative soto (traditional Indonesian soup) of Cirebon. This beef soup is very rich and savory from the use of spices and coconut milk. It is enjoyed with either steamed white rice, or ketupat/lontong, and a side of sambal rebus.

Ingredients to prepare empal gentong (Cirebon beef soup).

Choosing the right beef cut to use for empal gentong

Like most other Indonesian soto/soup that use beef as its main ingredient, the most popular cut is beef brisket (Indonesian: sandung lamur). Basically, this is our most common stew cut to make any kind of soto. You don’t have to stick to this particular cut, and you can use other beef cuts that are also suitable for stew, such as:

  • beef chuck
  • beef round
  • any beef cut that is labeled as beef stew cut

Aside from the meat, traditionally we also add equal part beef entrails to make empal gentong. Honeycomb tripe and intestines are always popular, but if you feel squeamish, or if it is not easy to obtain these, you can use 100% beef meat.

Empal gentong - Cirebon beef soup.

Empal gentong – Cirebon beef soup.

Herbs and spices to prepare empal gentong

To prepare empal gentong, you will need the following ingredients:

When serving this soup, I usually prepare the following:

Empal gentong - Cirebon beef soup.

Empal gentong – Cirebon beef soup.

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Soto Betawi – Jakarta Beef Soup Recipe

Ingredients to prepare Indonesian soto betawi (Jakarta beef soup): beef stew cuts, honeycomb tripe, shalots, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, and coconut milk.

Soto (traditional Indonesian soup) is widely enjoyed throughout Indonesia and every region has its own specialty soto. In Jakarta, the de facto soto is soto betawi, where it can be found everywhere, from side street food carts, hole-in-a-wall places, food courts in malls, upscale restaurants, all the way to five-star hotels.

Each place will have their own way of preparing soto betawi, with a highly guarded blend of secret spices, and each with fierce die-hard fans touting theirs has got be the one offering the most original and most delicious soto betawi.

What you need to prepare authentic Indonesian soto betawi

Living half-way across the globe means I need to find an excellent soto betawi recipe that can satisfy me and my hubby love for this soup. I am proud to say that we are extremely happy with this particular recipe. The soup tastes exactly like the one we used to have back in Indonesia.

Here are the ingredients I use for my soto betawi:

  • 1 kilogram beef shank (Indonesian: daging sengkel), or you can use other cuts that are suitable for stew or soup
  • 500 gram honeycomb tripe or other beef entrails like intestines, or increase the amount of beef if you want to omit this
  • 5 lemongrass
  • 5 kaffir lime leaves
  • 3 daun salam (Indonesian bay leaves), these are not the same as regular bay leaves, and is best to omit if you don’t have them
  • fresh milk
  • coconut milk
  • shallots
  • garlic
  • ginger
  • galangal
  • candlenuts, can be substituted with an equal amount of macadamia nuts
A bowl of soto betawi - Jakarta beef soup.

A bowl of soto betawi – Jakarta beef soup.

Cooking the soup

Before cooking the soup, the very first thing we do is to prepare the spice paste. You can use a food processor or a blender to do this. If you want a truly smooth paste, please add about 2 tablespoons of water along with all the spices, but it is also okay if the spice paste is not very smooth.

Once the spice paste is ready, you can do the following to cook the soup:

  1. Boil together beef, tripes, lemongrass, daun salam, fresh milk, and spice paste over medium-high heat in a soup pot. Once it boils, reduce the heat to a simmer, cover, and cook until both the meat and tripe are tender. About 2 hours.
    TIPS: If using a pressure cooker, this step will only take 30 minutes.
  2. Remove the meat and tripe from the pot to cool. Once they are cool enough to handle, cut into bite-size pieces.
    Optional step: Strain the soup to remove any impurities and scums to get a clear soup, then return the strained soup to the soup pot.
  3. Return the pieces of meat and tripe into the soup pot, add water, coconut milk, salt, and bring to a boil. Reduce heat and simmer for another 30 minutes.
  4. Turn off the heat, discard lemongrass and daun salam. Stir in kaffir lime leaves.
Garnishes for soto betawi: emping (melinjo crackers), fried potato cubes, bawang goreng (fried shallots), scallions, freshly squeezed lime juice, diced tomatoes, kecap manis (not shown), and acar (not shown).

Garnishes for soto betawi: emping (melinjo crackers), fried potato cubes, bawang goreng (fried shallots), scallions, freshly squeezed lime juice, diced tomatoes, kecap manis (not shown), and acar (not shown).

What to serve with soto betawi

Soto betawi is never just about the soup. It is not considered complete if you don’t serve the soup with its accompaniments. I usually prepare all of these while the soup is slowly simmering away:

  • make some acar (Indonesian pickle)
  • fry potato cubes
  • fry emping (melinjo crackers)
  • fry shallots (Indonesian: bawang goreng), you can use store-bought too
  • thinly slice some scallions
  • dice a couple of fresh tomatoes
  • cut a couple of limes into slices, so each person can add squeeze some fresh lime juice into the soup to suit their taste

We usually enjoy our soto betawi with some steamed white rice, all the above accompaniments, and a bottle of kecap manis (Indonesian sweet soy sauce).

Soto Betawi - Jakarta Beef Soup

Soto Betawi – Jakarta Beef Soup

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Dendeng Age – Spiced Ground Beef Recipe

Dendeng age is Indonesian spiced ground beef that is super handy to have. We enjoy this easy to cook ground beef as topping for nasi gurih, though regular steamed rice can be used too. If you wish, you can even eat it with noodles or pasta. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What is dendeng?

Dendeng is basically Indonesian beef jerky, typically made from thinly sliced meat cooked with a mixture of spices and sugar. The most popular version of Indonesian dendeng is dendeng balado from Padang cuisine, which is super spicy as with typical Padang dishes. Dendeng age, on the other hand, originates from East Java and is mainly sweet. You can still make it a bit spicy by adding a couple of bird-eye chilies if you wish, though keeping it free of chilies means almost everyone can enjoy this dendeng. 🙂

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

Ingredients to prepare Indonesian dendeng age (spiced ground beef).

What do I need to cook Indonesian dendeng age?

To make dendeng age, you will need:

  • ground beef, though you can use thinly sliced beef too for a more traditional approach
  • daun salam (Indonesian bay leaves), omit this if you don’t have them and don’t substitute with regular bay leaves
  • kecap manis (Indonesian sweet soy sauce)
  • palm sugar, or substitute with dark brown sugar
  • salt
  • tamarind
  • coconut milk
  • water
  • kaffir lime leaves
  • shallots
  • garlic
  • galangal
  • coriander powder
  • cumin powder

Once you have all the above ingredients, we can start cooking our dendeng age, like so:

  1. Prepare a spice paste by grinding together shallots, garlic, galangal, coriander, and cumin.
  2. Heat oil in a wok/frying pan over medium-high heat. Sauté spice paste and daun salam (if using) until fragrant. About 5 minutes.
  3. Add ground beef (or thinly sliced beef), cook until no longer pink.
  4. Season with kecap manis, palm sugar, salt, and tamarind juice. Mix well.
  5. Add coconut milk and water, stir, and bring to a boil. Reduce heat to a simmer and cook until the sauce is completely absorbed by the meat and quite dry. Towards the end, you may need to stir quite often to prevent the meat from sticky to the wok/frying pan.

And our dendeng age is done!

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

What do I serve with dendeng age?

Dendeng age is enjoyed mainly as topping/side dish for steamed white rice, especially nasi gurih, alongside even more dishes to make a complete Indonesian rice set, such as:

Most people prepare dendeng age ahead of time and let it age for 2-3 days since the flavor improves with time. I usually store my dendeng age in an airtight container in the fridge and simply reheat the amount that I wish to eat with my steamed rice as needed.

Indonesian dendeng age - spiced ground beef.

Indonesian dendeng age – spiced ground beef.

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Kroket Panggang Daging Jamur – Beef and Mushroom Baked Croquette Recipe

Components of a baked croquette: (1) Mashed potatoes ingredients: potatoes, egg yolk, butter, salt, pepper, and nutmeg. (2) Ground beef filling ingredients: ground beef, mushroom, onion, garlic, butter, parsley, salt, sugar, and pepper. (3) Mashed potatoes. (4) Ground beef filling.

Indonesian kroket (croquette) conjures an image of deep-fried cylindrical finger food with a savory meat filling wrapped in mashed potato, coated in egg and bread crumbs.

As much as I love the traditional version, I have to admit that it takes time and patience to shape individual croquette. Also, there are days that I simply don’t feel like deep frying. When such a day coincides with my craving for croquette, I turn on my oven and bake myself this kroket panggang (baked croquette).

Though you can definitely use my previous croquette recipe to make the baked version, today I am going to share another croquette recipe, kroket panggang daging jamur – beef and mushroom baked croquette.

Assemble the croquette: (1) Arrange meat filling in a cast-iron pan. (2) Cover the filling with an even layer of flavored mashed potatoes. (3) Brush the mashed potatoes with egg yolk. (4) Sprinkle with a panko breadcrumb and parmesan mixture.

Assemble the croquette: (1) Arrange meat filling in a cast-iron pan. (2) Cover the filling with an even layer of flavored mashed potatoes. (3) Brush the mashed potatoes with egg yolk. (4) Sprinkle with a panko breadcrumb and parmesan mixture.

What do you need to prepare Indonesian kroket panggang/baked croquette?

There are two components to a baked croquette, the mashed potatoes for the skin, and the meat filling.

For the mashed potatoes skin, you will need: potatoes (steamed/boiled until tender enough to be mashed), unsalted butter, salt, pepper, nutmeg, and egg yolk.

Simply combine mashed potatoes with unsalted butter, salt, pepper, nutmeg, and egg yolk. This is our croquette skin made from flavored mashed potatoes.

For the meat filling, you will need: unsalted butter, diced onion, minced garlic, ground beef, diced mushroom, salt, pepper, sugar, and chopped fresh parsley.

Heat butter in a frying pan over medium-high heat, then sauté onion and garlic until fragrant. Add ground beef and mushroom, stir until beef is no longer pink. Season with salt, pepper, and sugar. Lastly, add chopped fresh parsley and gently stir to mix.

How do you assemble kroket panggang/baked croquette?

Assembling kroket panggang is super easy. The very first thing you need to do is to choose the vessel you want to bake the croquette in. You can use an 8-inch or a 9-inch square baking dish, or a 12-inch cast-iron skillet like what I did.

Once that is decided, you simply need to do the following:

  1. Lightly grease the baking dish/cast-iron skillet.
  2. Arrange the meat filling in a baking dish/a cast-iron skillet.
  3. Cover the meat filling with the flavored mashed potatoes.
  4. Brush the mashed potatoes with an egg yolk.
  5. Sprinkle with a 2:1 mixture of panko breadcrumb and parmesan cheese.

The assembled croquette is now ready to be baked. Easy and super fuss-free compared to traditional kroket, right? 🙂

Freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Baking and serving kroket panggang

Here is what you need to do to bake the croquette.

  1. Preheat oven to 180 Celsius (350 Fahrenheit).
  2. Bake the croquette for 50 minutes.
  3. If the top is not golden brown yet, turn on the oven broiler to brown the top. It will be brown at no time at all, so be vigilant when you do this. I usually only need at most 3 minutes to get the desired golden brown color.

Once the croquette is baked, it will be super tempting to serve it immediately. I would advise letting the croquette rests for 15 minutes before slicing and serving. This way, the croquette will be able to hold its shape so much better.

A slice of freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

A slice of freshly baked kroket panggang daging jamur (beef and mushroom baked croquette).

Tips and tricks to prepare baked croquette

Make ahead

You can prepare and assemble the baked croquette ahead of time. Make it the night before or on the morning of, then store the assembled croquette covered in the fridge. Simply bake it right before you want to serve it.

Storage

Once baked, this dish can be stored in the fridge. I have previously stored the leftover for up to 5 days in a covered air-tight container.

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Green Beans and Ground Beef Stir Fry Recipe

Ingredients to prepare green beans and ground beef stir-fry: green beans, ground beef, onion, garlic, red chilies, Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), ketchup, sugar, ground pepper, tapioca starch, and water.

Green beans and ground beef stir-fry is one of my family’s favorite dishes to enjoy green beans. This dish is really easy to prepare once you finish gathering and preparing all the ingredients. Once you start cooking, it will come together in under 15 minutes.

This dish is very forgiving with the ingredients. You can use either fresh green beans or frozen green beans, and you will end up with the same lovely dish.

You can also substitute the ground beef with ground pork, ground chicken, or ground turkey to suit your family’s preference. And if you are planning to go with a meatless dish, you can even use crumbled firm or extra-firm tofu to substitute for ground meat.

Cooking green beans and ground beef stir-fry in a wok.

Cooking green beans and ground beef stir-fry in a wok.

What are the ingredients for this green beans stir-fry dish?

The main two ingredients will be green beans and ground beef.

For the aromatics, we will need garlic, onion, and red chilies. I use regular yellow onion, but feel free to sub with red onion or even shallots. For red chilies, instead of Fresno chilies, you can use cayenne or bird-eyes for a spicier dish, or bell pepper for a super mild version.

For the sauce, we will use Shaoxing wine, soy sauce, oyster sauce, kecap manis (Indonesian sweet soy sauce), tomato ketchup, sugar, and ground pepper.

Shaoxing wine is a Chinese cooking wine. The most suggested substitution is dry sherry, but if you stock other Asian cooking wine, such as Japanese sake, or Chinese white rice wine (mi jiu), those would actually work better.

Kecap manis is Indonesian sweet soy sauce. I find that the best substitute would be an equal mixture of soy sauce and coconut palm sugar. So 1 tbsp kecap manis = 1/2 tablespoon soy sauce + 1/2 tablespoon coconut palm sugar.

Since this is a Chinese dish, I prefer using Chinese light soy sauce. My favorite light soy sauce is Pearl River Bridge or Kimlan. Feel free to use any soy sauce, though I highly suggest choosing a reduced-sodium option if possible.

And finally, we will need a tapioca starch slurry, which is a mixture of tapioca starch and water. We will use this to thicken the sauce at the end of our cooking time. You can also use cornstarch if you wish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

My recipe for green beans and ground beef stir-fry is enough to feed a family of four as a main dish.

How to cook green beans and ground beef stir-fry

First, heat oil in a wok over medium-high and sauté garlic and onion until the onion starts to wilt. Then add red chilies and stir for 30 seconds.

Next, add ground beef and stir until the meat is no longer pink.

Then, add all the sauce ingredients (Shaoxing wine, soy sauce, oyster sauce, kecap manis, tomato ketchup, sugar, and ground pepper), and mix well.

Next, add green beans and mix. Cover the wok with a lid, and cook until the green beans are al-dente. About 5 minutes if using fresh green beans, and about 8 minutes if using frozen green beans.

Finally, thicken the sauce by adding tapioca starch slurry and stir until the sauce is thick.

Turn off the heat and transfer to a serving plate to serve with some steamed white rice.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

This green beans and ground beef stir-fry has a super delicious meat sauce and the green beans are cooked just until al dente for a satisfying bite into the vegetables.

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