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.

Serves 4 - 5 people

Tender meat with a sweet-spicy gravy, addictive!

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

Foodster's Verdict

Beef Dendeng


  • Preparation
    30 minutes
  • Total
    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

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.



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