I know that some of you will be concerned about the amount of red jalapeno use in this recipe. Don't worry, it will be mild enough if you seeded and discard the white membrane where the seed is attached to it. As always,  you are welcome to  substitute it with red bell pepper, just make sure that you saute the paste long enough to get rid of the extra liquid from the red bell pepper. The important thing is that this dish has to be red. Hope you will like it.

Beef Sambal With Lemongrass

1 pound boneless beef shank, chop into small pieces

10 cloves garlic

10 red jalapeno, seeded - discard white the membranes
2 medium size Roma tomatoes
½ cup chopped fresh lemongrass
1 tsp toasted shrimp paste
1 tbs fish sauce
salt and pepper, to taste
handful fresh lemon basil

handful fresh green chilies, optional
1 - 2 tbs vegetable oil

1 small can (5.6 fluid oz) coconut milk

Place garlic, red jalapeno pepper, tomatoes, lemongrass, and shrimp paste in a food processor,  process to make a smooth paste.

Fry the paste with oil on medium heat for 5 minutes, add the meat, and 1 cup of water. Cook for 45 minutes to an hour on medium heat until the meat is soft, add fish sauce, fresh lemon basil, green chilies if using, and coconut milk, stir and let cook for another 2 minutes. Taste and adjust the seasoning as needed. Transfer to a serving bowl, serve with plain steam jasmine rice and simple saute vegetables.