Dendeng Bumbu - stewed and fried beef

Ingredients

• 400 gsirloin steak
• 150 mlwater
• 3shallots
• 3 clovesgarlic
• 2 tspsambal trassi (see recipe)
• 2 tbspoil
• 2 tspcoriander
• 1/2 tspcumin
• 1 cmgalangal

Instructions

1. 1

   Make the spice paste

   Pound or grind the coriander, cumin and galangal into a paste, then rub it into the beef.

2. 2

   Stew the beef

   Heat the water in a wok, add the beef and cook gently for 90 minutes.

3. 3

   Slice the beef

   Remove the beef from the wok and let it dry. Cut it into strips.

4. 4

   Fry the beef

   Pound or grind the shallots, garlic and sambal trassi into a paste. Heat the oil in a wok and fry the shallot paste for 2 minutes. Add the beef and fry until browned.

What is dendeng bumbu?

Dendeng is an Indonesian style of preparing beef, often involving seasoning and cooking the meat before a final fry. This version uses a spiced paste for the initial stew, then a shallot, garlic and sambal trassi paste for the finishing fry.

The two pastes give the beef layers of flavour: warm spices in the stewing stage, followed by a savoury, chilli-rich coating. Serve it with rice to make a simple meal.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the oil contributes most of the fat. The shallots and spices provide a small amount of carbohydrate; serve the beef with rice if you want a more substantial source of carbohydrates. A portion of vegetables alongside it adds variety to the plate.

The first spice paste

Coriander and cumin: grind them with the galangal until the mixture is as smooth as you can make it. A fine paste is easier to rub evenly over the steak.

Galangal: this aromatic root brings a distinctive peppery, citrus-like note. If using fresh galangal, chop it small before pounding or grinding.

Gentle stewing

Low heat: keep the water at a gentle simmer rather than a hard boil while the beef cooks. This gives the meat time to take on the spice paste and soften.

Timing: the method calls for 90 minutes of cooking, although the listed total time is 60 minutes. Follow the stated cooking time and check the beef's tenderness as it cooks.

Drying and slicing

Before frying: remove the beef from the cooking liquid and let it dry as directed. Drier surfaces are less likely to make the finishing paste watery in the wok.

Cutting: slice the cooked beef into strips before adding it to the shallot paste. Keeping the strips reasonably even helps them brown at a similar rate.

The finishing fry

Shallot paste: pound the shallots, garlic and sambal trassi together so they form a cohesive mixture. Fry it in the oil for the full 2 minutes before adding the beef.

Browning: stir the strips through the paste and fry until browned. Keep the wok moving so the paste coats the beef without catching on the hot surface.

What to serve with it

Rice: steamed rice is a straightforward match for the savoury, spicy beef and catches any paste left in the pan.

Vegetables: add a fresh or lightly cooked vegetable side, such as cucumber or greens, for contrast in texture and flavour.

Recipe notes & tips

• Grind the first spice paste finely so it coats the steak evenly.
• Keep the beef at a gentle simmer during the 90-minute stewing stage.
• Let the beef dry after removing it from the cooking liquid, as the method directs.
• Slice the cooked beef into strips before starting the final fry.
• Fry the shallot paste for 2 minutes before adding the beef.
• Brown the beef in the paste, stirring so it is coated on all sides.

Variations

• Adjust the heat: use less sambal trassi for a milder finish.
• Add extra sambal: increase the sambal trassi for a hotter, more pronounced chilli flavour.
• Serve with rice: pair the beef with steamed rice for a more filling meal.
• Add vegetables: serve with cucumber or greens for a fresh contrast.
• Use a mortar: pound the pastes by hand for a traditional, textured finish.

Common mistakes to avoid

• Boiling too vigorously: keep the water at a gentle simmer so the beef cooks slowly.
• Leaving the paste coarse: grind or pound it thoroughly to help it coat the meat.
• Skipping the drying step: let the beef dry after stewing so it is ready for the final fry.
• Adding beef too soon: fry the shallot paste for 2 minutes before adding the strips.
• Frying without stirring: move the beef around the wok to brown it evenly and keep the paste from catching.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the beef seems dry.

Frequently asked questions