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Loading...A signature dish from West Sumatra, this Padang specialty features paper-thin slices of beef that are marinated, slowly dried until leathery, briefly fried for crunch, then tossed in a fiery red chili paste with tomatoes, shallots, and lemongrass. The result is intensely savory with a deeply concentrated heat that is balanced by a subtle sweetness from tomatoes and palm sugar.
Prep Time25 mins
Cook Time100 mins
Total Time125 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 14 gCarbs
- 3 gFiber
- 6 gSugar
- 42 gProtein
- 720 mgSodium
- 760 mgPotassium
- 65 mgCalcium
- 5.2 mgIron
- 48 mgVitamin C
- 860 mcgVitamin A
Ingredients
For the beef and marinade
- 1 lb (500 g) lean beef sirloin or top round, sliced 1/8-inch thin across the grain
- 4 cloves garlic, finely minced
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 tbsp tamarind paste
- 2 tbsp vegetable oil
For the balado chili paste
- 12 red cayenne or bird's eye chilies, stemmed
- 5 shallots, peeled
- 4 cloves garlic
- 2 medium ripe tomatoes, quartered
- 1 stalk lemongrass, bruised
- 1 tsp palm sugar or light brown sugar
- 1 tsp salt
- 3 tbsp vegetable oil
For garnish and serving
- 4 cups steamed jasmine rice
- 1/4 cup store-bought crispy fried shallots
- 1 lime, cut into wedges
- Fresh cilantro leaves, optional
Directions
- Slice the beef across the grain into very thin, 1/8-inch pieces; pat dry with paper towels.
- Combine the beef with garlic, coriander, salt, white pepper, tamarind paste, and 2 tbsp oil in a bowl; massage well and marinate for 30 minutes at room temperature.
- Arrange the marinated slices in a single layer on a wire rack set over a baking sheet. Dry in a 150°F (65°C) oven for 1 hour 30 minutes, until the beef is leathery and lightly browned but still pliable.
- Heat 2 inches of oil in a heavy wok or deep skillet to 350°F (175°C). Fry the dried beef in small batches for 1 to 2 minutes per batch, just until crisp and darkened. Drain on paper towels.
- Meanwhile, blend the chilies, shallots, garlic, and tomatoes into a coarse paste using a food processor or mortar and pestle.
- Heat 3 tbsp oil in a large skillet over medium heat. Add the chili paste and bruised lemongrass; sauté for 5 to 7 minutes until the paste thickens, darkens, and oil begins to separate at the edges.
- Stir in the palm sugar and salt; cook 1 minute more. Add the fried dried beef and toss vigorously for 30 seconds so every piece is coated in the glossy chili paste.
- Discard the lemongrass. Pile the dendeng onto a platter, shower generously with crispy fried shallots, scatter cilantro if using, and serve immediately with steamed jasmine rice and lime wedges.
Cook’s Notes
- Slice the beef as thinly as possible; partially freezing it for 20 minutes makes slicing much easier and more uniform.
- Adjust the chili count up or down depending on your heat tolerance; Padang-style balances heat with sweet-tart tomatoes rather than overwhelming spice.
- For an authentic texture, dry the beef in full sun for 4 to 6 hours instead of using an oven, covering with cheesecloth to keep insects away.
- Store leftover fried dried beef in an airtight jar for up to 2 weeks; re-crisp briefly in a dry pan before tossing with fresh balado paste.
- Wear kitchen gloves when handling chilies to avoid skin irritation, and never touch your eyes during preparation.
