4 Serves
77 Mins
Boil the beef in a large pot with water and a pinch of salt until tender, then remove and let it cool slightly.
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Sri LankanVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
26 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
145 mg / 1,250 mgPotassium
266 mg / 4,700 mgSodium
1895 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
98 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Using a meat mallet, pound the boiled beef until it is thin and flat, then cut it into bite-sized pieces.
Heat oil in a frying pan and fry the pounded beef pieces until they are crispy and golden brown, then drain on paper towels.
In the same pan, sauté the ground shallots, garlic, and red chili peppers until fragrant, then season with salt and pepper to taste.
Return the crispy beef to the pan and toss thoroughly with the chili mixture, adding a squeeze of lime juice before serving hot.
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Indonesian14
g30
g33
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Italian