Dendeng goreng manis - sweet fried beef

Ingredients

• 500 gbeef
• 2Indonesian salam leaves
• 3lemongrass stalks
• 2 tspsalt
• 1 tsppalm sugar
• 750 mlcoconut milk
• 3 tbspoil
• 9shallots
• 6 clovesgarlic
• 5candlenuts
• 2 cmginger
• 1 tbspground coriander
• 2 cmgalangal

Instructions

1. 1

   Slice the beef

   Cut the beef into thin slices.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, candlenuts, ginger, ground coriander and galangal into a fine paste.

3. 3

   Simmer the beef

   Heat a pan and add the paste, coconut milk, salam leaves, lemongrass, salt, palm sugar and beef. Cook slowly until the liquid has evaporated.

4. 4

   Fry until golden

   Heat the oil in a pan and fry the beef until golden brown.

What is dendeng goreng manis?

Dendeng goreng manis is an Indonesian sweet fried beef dish. Thin slices of beef are cooked with coconut milk and a spice paste, then fried for a browned finish.

This version uses shallots, garlic, candlenuts, ginger, coriander and galangal for a layered savoury flavour, with palm sugar adding a gentle sweetness.

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 coconut milk and frying oil contribute much of the fat; the palm sugar adds a small amount of carbohydrate. Serve a portion with rice and vegetables, adjusting the rice to suit how filling you want the meal to be.

Build the spice base

Fine paste: grind the shallots, garlic, candlenuts, ginger, coriander and galangal thoroughly so they cook evenly with the beef.

Aromatics: salam leaves and lemongrass simmer in the coconut milk with the paste. They bring fragrance to the cooking liquid as it reduces.

Simmer before frying

Slow cooking: let the beef simmer with the coconut milk mixture until the liquid has evaporated. Keep the heat gentle so the mixture reduces without catching on the pan.

Thin slices: slicing the meat thinly helps it cook through during the simmer and makes it easier to fry evenly afterwards.

Look for the right finish

Reduced liquid: the simmering stage is ready when the coconut milk mixture has evaporated from the pan. Watch closely towards the end, when the pan can dry out quickly.

Golden beef: fry the cooked slices until browned. Turn them as needed so they colour rather than scorching in one spot.

Serving and timing

Serve the beef hot with rice, which complements its rich, sweet-savoury flavour. Add a fresh vegetable side to bring contrast to the plate.

The stated total time is 60 minutes. The recipe gives no separate timings for simmering or frying, so use the liquid reduction and golden colour as the cues for each stage.

Recipe notes & tips

• Slice the beef as evenly as possible so the pieces cook at a similar rate.
• Grind the spice ingredients into a fine paste for an even coating.
• Keep the simmer gentle and stir more often as the liquid reduces.
• Remove the salam leaves and lemongrass before serving if you prefer not to have them on the plate.
• Fry the beef in batches if needed so the slices can brown rather than crowding the pan.

Variations

• More sweetness: add a little extra palm sugar to the simmering mixture.
• More heat: include fresh chilli in the spice paste.
• Citrus note: serve with a squeeze of lime for a bright contrast.
• Extra aromatics: bruise the lemongrass before adding it to release its fragrance.
• Rice pairing: serve with plain rice and a crisp vegetable side.

Common mistakes to avoid

• Uneven slices: cut the beef to a similar thickness so it cooks consistently.
• Coarse spice paste: grind the ingredients more finely to avoid large uncooked pieces.
• High simmer heat: lower the heat and stir as the liquid reduces to prevent catching.
• Stopping too early: continue simmering until the liquid has evaporated before frying.
• Crowded frying pan: cook in batches so the beef can turn golden instead of steaming.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over a gentle heat until piping hot, adding a small splash of water if the beef seems dry.

Frequently asked questions