Sambal Balado

2 cups water

7 tbs peanut or corn oil

1 cup thinly sliced onions

10 cloves garlic, peeled and sliced thin

3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)

or use hot chili sauce

Salt to taste

1 cup cubed ripe tomatoes

1. Place beef in water in a 4-quart pot. Bring to a boil, then reduce

heat to low and simmer for 20 minutes. Discard water and cool beef

until it can be handled. Slice beef as thin as possible, then cut 2-inch squares. Let drain in a colander for about 10 minutes

before drying with paper towels.

2. Heat 4 tbs. oil in a 12-inch skillet set over medium-high heat.

Add beef slices and fry for 5 minutes, or until beef is brown and dry. Remove and set aside.

3.Heat remaining

3 tbs. oil in same skillet.Fry onions and garlic

3 minutes. Add chili paste, salt and tomatoes. Cook for 5 mins.

more. Add beef anf stir-fry for 5 mins to coat slices and distribute flavors.

4.Serve immediately with rice (to reduce spiciness) and a cucumber/vinegar salad.

4 as a main dish or 8 as a side dish.