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| 1 1/2 x ca. 450 g | Stewing steak |
| 2 gross | onions |
| 5 gross | cloves garlic |
| 2 Teelöffel | ginger fresh, chopped |
| 1 Teelöffel | turmeric ground |
| 1 Teelöffel | Chilli powder |
| 6 Esslöffel | Light sesame oil or corn oil |
| 1/4 Teelöffel | black pepper ground |
| 2 | Tender stalks lemon grass; finely chopped or 4 strips lemon rind |
| 1 Tasse | water hot |
| 1 1/2 Teelöffel | salt |
| 2 gross | Onions; finely sliced and fried until crisp and brown-optional |
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Cut beef into 5cm (2 inch) squares. Cook the garlic, ginger, onion, turmeric, chili powder in the oil. When well cooked and sizzling, add beef, pepper and lemon grass or rind. Continue frying slowly until all juices from the beef have completely evaporated and meat is brown. Add water and salt, cover and simmer until meat is tender, adding more water if necessary. Remove lid, raise heat and cook rapidly until the meat is oily-dry and well coated with the gravy. Garnish with fried onions.
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