Belacan Beef With String Beans Recipe

Slice and marinate

Thinly slice the beef across the grain into bite-sized strips (about 1/8–1/4 inch thick). In a bowl combine the beef with 2 tbs vegetable oil, 2 tbs light soy sauce, 1 tbs dark soy sauce and 1 tsp cornstarch. Toss to coat, then refrigerate while you prepare the rest (15–20 minutes).

Toast and pound belacan

If your belacan is raw, heat a dry skillet over medium heat and toast the belacan piece 30–60 seconds until fragrant, turning so it doesn’t burn. Let cool slightly. In a mortar and pestle (or small food processor) combine the toasted belacan, shallots, garlic, dried or fresh chilies, and ginger. Pound or pulse to a coarse paste. If using a food processor, pulse briefly to retain some texture. Squeeze in juice of 1 lime and mix to combine.

Adjust seasoning

Taste the belacan paste and balance saltiness/spice by adding up to 1 tsp sugar and 1 tsp fish sauce if needed. The paste should be pungent, salty and slightly tangy from the lime.

Blanche the string beans

Bring a pot of salted water to a boil. Add the trimmed string beans and cook 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath or cold water to stop cooking. Drain and set aside.

Cook the beef

Heat a large skillet or wok over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer (work in batches if necessary) and sear quickly, about 1–2 minutes per side until browned but still slightly pink inside. Remove beef to a plate and keep warm.

Stir-fry with belacan

Lower heat to medium-high and add a touch more oil if pan is dry. Add the belacan-aromatic paste and stir-fry 1–2 minutes until fragrant and oil separates slightly. Add the tomatoes and cook 1 minute to soften. Return the seared beef to the pan and toss with the paste.

Finish with beans and sauce

Add the blanched string beans to the pan. Pour in 50 ml water or beef stock to loosen the mixture and create a light sauce. Stir to combine and simmer 1–2 minutes until beans are heated through and sauce coats everything. Taste and adjust seasoning with up to 1 tsp sugar and 1 tsp fish sauce as desired.

Garnish and serve

Turn off heat and stir in sliced scallions. Transfer to a serving platter and serve immediately with steamed rice. Optional: garnish with extra lime wedges or fried shallots.