Indonesian Mie Aceh Beef Noodles

Ingredients

• 12 oz beef sirloin, thinly sliced
• 12 oz fresh yellow or thick wheat noodles
• 3 cups shredded cabbage
• 4 tbsp neutral oil, divided
• 6 shallots or 1 large onion, chopped
• 6 garlic cloves
• 4 red chilies
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp ground coriander
• 1 tsp ground cardamom
• 2 ripe tomatoes, diced
• 3 tbsp soy sauce and 1 tbsp fish sauce
• 1 cup beef broth
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Blend the shallots, garlic, chilies, and ginger into a smooth paste with a splash of water.
2. Heat 3 tablespoons of the oil in a wok over medium heat and fry the paste for 8 to 10 minutes, stirring often.
3. Keep frying until the paste darkens and the oil visibly separates around it. This is the step that turns a raw, harsh paste into the deep base a mie Aceh needs.
4. Add the turmeric, cumin, coriander, and cardamom and fry for 1 minute more.
5. Push the paste aside, add the remaining oil and the beef, and sear over high heat for 2 minutes, until browned at the edges.
6. Add the tomatoes and cabbage and stir-fry for 3 minutes, then pour in the broth, soy sauce, and fish sauce and bring to a boil.
7. Add the noodles and toss constantly over high heat for 3 to 4 minutes, lifting and turning, until they have absorbed most of the liquid and are coated in the paste.
8. Season with salt and pepper and serve immediately with lime wedges.

Allergen note: Contains gluten, soy, and fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.