Recipe#25110

Title: Dendeng Pedas ('hot' Fried Beef)

From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
  1986." ISBN 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.

Yield: 6 servings
 
      1 kg (2 lb) topside (beef)
MMMMM--------------------------MARINADE-------------------------------
      1 tb Olive oil
    1/2 ts Black pepper
      1 tb Dark soya sauce
MMMMM---------------------------BUMBU--------------------------------
     10    Shallots
      4    Red chillis (or 2 tbs
           -Sambal Ulek)
      2 tb Vegetable oil
           Salt
      1 tb Lemon or fresh lime juice
 
  * Cut the beef fairly thin and trim it into small, square pieces.
  Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot!
  This is fried beef, with a robust flavour of chilli. Slice the
  shallots finely. Seed and slice the chillis.  Fry them in a
  tablespoonful of oil, in a wok, stirring all the time until they are
  golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil
  in a thick frying-pan, and fry the slices of meat a few at a time.
  Three minutes on each side will be ample*. When all the pieces are
  cooked, put them into the wok with the shallots and chilli. Heat, and
  mix well.  Sprinkle over the mixture 1 tablespoonful of lemon juice,
  or, better still, fresh lime juice.  Stir, and add more salt if
  necessary.  Serve hot, with rice. * NOTE: In Indonesia, the meat is
  usually fried until crisp.  You can even buy sun-dried dendeng which
  only needs coating with bumbu and frying. Crisp dendeng can be rather
  tough, and I prefer it as described above; however, a purist might
  say that my recipe is not 'genuinely' Indonesian. Makes 6 servings.