Spicy Beef Stir-fry Long Beans

ingredients

2 tablespoons oil, for sauteing

300 g beef sukiyaki, cut into 3 x 6 cm

2 kecombrang flower buds, thinly sliced

3 strands of long beans, sliced ​​5 cm

5 pieces of red chili, sliced ​​oblique 2 cm

2 pieces out bandung, diced 2 cm

½ tbsp cornstarch, dissolved in 150 ml water

½ tsp sugar

¼ tsp salt

seasoning:

5 cloves garlic, thinly sliced

4 grains of red onion, thinly sliced

100 g curly red chili, sliced ​​½ cm round

4 items pecans, fried, mashed

Andaliman 1 tbsp pepper, crushed coarse

2 tsp coriander grains, coarse crushed

How to Make:

Seasoning: Heat oil and fry all the seasoning ingredients until fragrant. Enter the beef and saute until half cooked.

Increase the fire, put kecombrang and beans, stir-fry quickly until fragrant. Add chilli and tofu, and cook until all ingredients cooked.

Pour the cornstarch solution, sugar, and salt. Stir until thickened. Lift. Serve immediately. 

Serves 6