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Wok eggs, fried rice and hot Dry Noodles.
Southeast Asian curries combine Indian influences with regional ingredients such as lemon grass and star anise. For this one, we took inspiration from a recipe in “Best of Malaysian Cooking” by Betty Saw, but instead of calling for a long list of spices, we use Indian curry powder as an easy flavor base; sambal oelek, an Indonesian-style chili paste, adds bright heat to the dish. Look for sambal in well-stocked supermarkets and Asian grocery stores; if it’s not available, chili-garlic paste is a good substitute. Serve the curry with lime wedges and jasmine rice.
pounds boneless beef short ribs, trimmed and sliced ⅛ inch thick against the grain
Kosher salt and ground black pepper
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