Dendeng Lambok - red fried seasoned beef

Ingredients

• 1000 gbeef
• 700 mlwater
• 2blades of mace
• 2salam leaves
• 2kaffir lime leaves
• 1lemongrass stalk
• 3 cloves, choppedgarlic
• ½ tsppepper
• 2 tspsalt
• to tasteoil, for frying
• 3shallots
• 4 clovesgarlic
• ½ tsppepper
• 2 tspcoriander
• 1 tbsptamarind water
• ½ tspsalt
• 1 tsppalm sugar
• 10red chillies
• 6shallots
• 1tomato
• 1 tbsptamarind water
• 4 tbspcoconut oil
• ½ tspsalt
• ½ tsppalm sugar

Instructions

1. 1

   Slice the beef

   Cut the beef into slices.

2. 2

   Simmer until tender

   Put the water, beef, mace, salam leaves, kaffir lime leaves, lemongrass, chopped garlic, 2 teaspoons of salt and ½ teaspoon of pepper in a pan. Cook until the beef is tender, then lift it out and strain the stock.

3. 3

   Make the spice paste

   Pound or grind the 3 shallots, 4 garlic cloves, ½ teaspoon of pepper, coriander, 1 tablespoon of tamarind water, ½ teaspoon of salt and 1 teaspoon of palm sugar into a paste.

4. 4

   Season and rest

   Heat the strained stock, stir in the spice paste and beef, and bring to the boil. Cook for 2 minutes, turn off the heat and leave to rest for at least 3 hours.

5. 5

   Fry the beef

   Remove the beef from the pan and let it drain. Heat oil in a pan and fry the meat until dark brown or nearly black, taking care not to burn it.

6. 6

   Prepare the balado

   Steam the red chillies, 6 shallots and tomato until soft, then pound or grind them into a paste.

7. 7

   Fry and season

   Heat the coconut oil in a pan and fry the paste for 4 minutes. Stir in ½ teaspoon of salt, ½ teaspoon of palm sugar and 1 tablespoon of tamarind water.

8. 8

   Combine and serve

   Mix the fried beef into the balado paste and serve.

What is dendeng lambok?

Dendeng is an Indonesian way of preparing seasoned meat, often by cooking it and then frying it. Lambok is associated with a softer, more succulent style, rather than meat dried until crisp.

This version builds flavour in stages: the beef simmers with aromatics, rests in a ground spice mixture and is fried before being coated in balado, a chilli-based condiment. That layering gives the meat a deeply savoury centre and a bright, spicy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Beef provides most of the protein, while the palm sugar and any rice served alongside contribute carbohydrates. Coconut oil and frying oil are the main sources of fat; serve it with vegetables and a measured portion of rice for a more balanced plate.

The aromatic simmer

Whole aromatics: mace, salam leaves, kaffir lime leaves and lemongrass flavour the cooking liquid as the beef softens. Straining the stock before adding the ground seasoning keeps the finished mixture free of the larger leaves and stalk.

Tenderness first: cook the beef until it is tender before moving on. The recipe does not specify a cut or a precise simmering time, so use the texture of the meat as your cue.

The seasoning paste

Freshly ground: shallots, garlic, pepper and coriander make the first paste, with tamarind water and palm sugar rounding out its savoury, tangy flavour. Grind it as finely as you can so it coats the beef evenly.

Resting time: after the beef has boiled with this paste for 2 minutes, leave it in the pan for at least 3 hours. This is a long pause in an otherwise hands-on method, so allow for it when planning the meal.

Frying without burning

Drain well: let the beef shed excess liquid before it goes into the hot oil. This helps it fry rather than splutter in moisture.

Watch the colour: fry until the meat is dark brown or nearly black, but stop before it burns. Stay nearby and turn the pieces as needed so the colour develops across the slices.

Making the balado

Steam first: soften the chillies, shallots and tomato before pounding or grinding them. This makes a cohesive paste that can be fried briefly in coconut oil.

Balance the flavour: the salt and palm sugar season the paste, while tamarind water adds a tangy note. Taste it before adding the meat and adjust only if needed.

Serving the beef

Serve the dendeng with plain rice to catch the spiced oil and sauce. A simple side of greens or steamed vegetables can add freshness alongside the rich, chilli-forward meat.

The finished dish brings together tender beef, crisped edges and soft balado. Keep the meat and paste well mixed so each serving gets some of both.

Recipe notes & tips

• Cut the beef into slices of similar thickness so they cook at a similar rate.
• Keep the strained stock to use for simmering the beef with the ground seasoning.
• Allow at least 3 hours for the beef to rest in the seasoned stock.
• Drain the beef before frying to reduce splattering.
• Fry the meat in batches if the pan is crowded.
• Stay close while frying, as the meat can go from deeply browned to burnt quickly.

Variations

• Adjust the heat: use fewer red chillies for a milder balado.
• Add extra tang: increase the tamarind water slightly to make the paste more tart.
• Choose another frying oil: use a neutral oil if you do not have coconut oil.
• Serve with greens: add steamed vegetables for a fresh contrast to the rich beef.
• Make it ahead: cook and season the beef in advance, then fry and prepare the balado close to serving.

Common mistakes to avoid

• Skipping the rest: the beef needs at least 3 hours in the seasoned stock; allow for this before cooking.
• Frying wet meat: excess liquid can cause splattering; drain the slices first.
• Using too much heat: the meat can burn before it browns evenly; keep a close eye on the pan.
• Crowding the pan: the beef may not brown well; fry it in batches.
• Under-softening the balado ingredients: steam them until soft before pounding or grinding.
• Leaving the paste unattended: stir as it fries for 4 minutes so it does not catch.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat thoroughly in a pan over a moderate heat, adding a small splash of water if the balado has become dry.

Frequently asked questions