Dendeng Balado
Tender strips of beef coated in a fiery, fragrant chili paste and pan-fried until crispy. A classic Indonesian dish bursting with heat and umami depth.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb beef sirloin or flank steak
- 6 medium red chili peppers, fresh
- 5 clove garlic cloves
- 4 medium shallots
- 6 tablespoon vegetable oil
- ¾ teaspoon salt
- 1 tablespoon palm sugar or brown sugar
- 3 tablespoon water
Instructions
- 1
Place the beef on a cutting board, grain running left to right. Slice against the grain—cutting straight down through the meat, moving your knife from right to left—into strips about 1/4-inch thick and 2 inches long.
- 2
Remove the stem end and any white seeds from the red chili peppers by cutting crosswise just below the stem, discarding that cap; work over a paper towel or sink to catch the released seeds.
- 3
Chop the red chilis into roughly 1-inch pieces, then place them in a food processor or blender. Mince the garlic until pieces are the size of pencil-tip dots, then add to the processor.
- 4
Peel the shallots, cut them in half lengthwise, then slice crosswise into thin half-moons about 1/8-inch thick; add to the processor with the chilis and garlic.
- 5
Add 3 tablespoons of water, 0.75 teaspoon of salt, and 1 tablespoon of palm sugar to the processor. Blend on high speed for 45 seconds until the mixture becomes a smooth, wet paste the color of brick.
- 6
Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat for 90 seconds until the oil shimmers and slides quickly across the pan when tilted.
- 7
Working in two batches to avoid crowding, place half the beef strips in the hot oil in a single layer; let them sit undisturbed for 60 seconds until the undersides are deeply browned.
- 8
Stir the browned beef once and cook for another 60 seconds until no pink shows on the second side, then transfer to a clean plate.
- 9
Pour the remaining 3 tablespoons of oil into the same skillet and repeat steps 6–8 with the remaining beef strips.
- 10
Return all beef to the skillet, then pour in the chili paste and stir continuously until the paste coats every piece and the raw paste smell fades into a deep, fragrant aroma, about 2 minutes.
- 11
Reduce heat to medium and stir once every 20 seconds for 3 minutes, letting the paste darken slightly and the beef absorb the heat; the surface should look glossy and the beef should smell intensely spicy.
- 12
Taste a small piece of beef; if it tastes salty and powerfully spicy, transfer to a serving plate. If too mild, cook for 1 more minute over medium heat.
Tools you’ll need
- cutting board
- sharp knife
- paper towels
- food processor or blender
- large skillet
- wooden spoon
- plate
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