This sumptuous beef stir-fry recipe from David Smith at Nahm comes with a grilled chilli jam recipe for good measure. Read our interview with Nahm's head chef, Matthew Albert.
1. To make the grilled chilli jam, grill the shallots, garlic, chilli peppers and galangal until golden. Peel the cooked shallots and garlic. Grind with salt in a blender until smooth.
2. Trim and slice the beef across the grain, cutting into thin slices, 3cm in diameter. Heat the oil in a wok then add the shallots, dried chilli peppers and salt. Stir-fry over a medium heat until golden.
3. Reduce the heat, remove the contents of the wok with a slotted spoon, retaining as much oil as possible in the wok. Increase the heat and add the beef, and as it cooks and colours, sprinkle with the cumin and chilli powder.
4. When almost cooked, add the chilli jam, breaking it up with the back of the wok spoon. Stir-fry until fragrant, then moisten with the stock. Simmer for a moment – do not add so much stock that it needs to boil to reduce.
5. Season with the sugar, vinegar and tamarind water. Add the deep fried chilli peppers and shallots and simmer for a moment before stirring in the uncooked sliced onion. The mixture should taste hot, redolent of cumin and slightly salty.
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Recipe © courtesy of David Smith at Nahm
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