Entree: Indonesia – Padang / Minangkabau – Dendeng Balado (thinly sliced fried dried beef in spicy chili-tomato sambal)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef flank or top round, thinly sliced against the grain (about 454 g)
- 2 cups (480 ml) neutral oil for deep-frying
- 1 tsp (5 g) salt
- 1 cup (240 ml) water for simmering
- 8 large red chilies, seeded for milder heat (about 120 g)
- 3 bird's eye chilies, optional (about 9 g)
- 4 shallots, peeled (about 60 g)
- 3 garlic cloves (about 9 g)
- 1 medium tomato, roughly chopped (about 115 g)
- 1 tsp (5 g) palm sugar or brown sugar
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) fresh lime juice or 1 tsp (5 ml) tamarind paste diluted
- 1 tbsp (15 ml) vegetable oil for sautéing sambal
- 2 kaffir lime leaves, optional

Instructions

1. Place the thinly sliced beef in a saucepan with the water, 1 tsp salt, and kaffir lime leaves if using. Bring to a simmer and cook gently until just tender, about 30–45 minutes depending on slice thickness. Drain and let cool.
2. Pat the cooked beef very dry with paper towels. Heat the deep-frying oil in a wok or deep pan to 350°F (175°C). Fry the beef slices in batches until darkened and crisp but not burnt, about 2–4 minutes per batch. Drain on paper towels and set aside.
3. Meanwhile, roughly chop the red chilies, bird's eye chilies, shallots, garlic, and tomato. Pound in a mortar and pestle or pulse briefly in a food processor to a coarse paste (do not over-smooth; some texture is traditional).
4. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add the chili paste and sauté, stirring frequently, until the oil releases and the paste deepens in color, about 5–7 minutes.
5. Stir in the palm sugar, 1 tsp (5 g) salt, and lime juice (or diluted tamarind). Cook another 1–2 minutes and taste-adjust for balance of heat, salt, and sweetness.
6. Add the fried beef to the skillet and toss quickly over medium heat just until the slices are well coated with the sambal, about 1–2 minutes. Remove from heat.
7. Serve hot with steamed white rice.