Entry id: 999

Beef Dendeng


by Honey, on Thu, December 16, 2010

A deep flavoured beef dish that wonderfully combines spicy and sweet.

"Spicy beef with gorgeous lemongrass hints."


To blend:
25g dried chillies
250g large onions
6 garlic cloves
1 stalk lemongrass

500g beef – cut into chunks lengthwise and boiled for 20mins
1 cup beef stock
1 ½ Tbs sugar
4 Tbs sweet soy sauce
½ cup oil
Salt to taste

4 - 5

Tender meat with a sweet-spicy gravy, addictive!

Part of the prep time is from boiling the beef for 20 minutes


Thinly slice the partially cooked beef and pound lightly with a pestle to make it tender.

Heat the oil in a wok and fry the beef but don’t allow it to become too crispy.

Remove beef from the wok. Saute the blended lemongrass, garlic, chillis, and onions.

Cook till the oil separates. Add beef stock, sugar, salt, and soy sauce. Bring to a boil.

Add beef and reduce the heat. Allow to simmer and thicken.

Hi Jonathan, so glad that you like the recipe. We didn’t use any particular type of dried chillies, just the normal dried red ones. We do like it spicy so we left the seeds in when we blend the chillies, but if you like it milder, it’s better to remove the seeds.

by Farah June 18, 2012 3:28PM

I love spicy food but this is by far the spiciest dish I have ever made.
Are the dried chilies you use a certain type?
Do you remove the seeds from the chilies before you blend them?

The flavour of this dish was amazing. I can’t wait to make it again.

by Jonathan Friesen June 17, 2012 11:00AM

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Foodster's Verdict

Beef Dendeng

30 minutes
20 minutes
50 minutes

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