Spicy Fried Beef with Chili Sauce (Dendeng Balado)

Ingredients

• For the Beef (Dendeng):

• 500g beef sirloin or topside, thinly sliced against the grain (about 0.5 cm thick)
• 1 tsp salt
• 1/2 tsp ground white pepper
• 1 tsp coriander powder
• 1/2 tsp turmeric powder (optional, for color)
• 2-3 cloves garlic, minced
• 1 inch ginger, grated
• 1 tbsp tamarind paste, mixed with 2 tbsp water (or 1 tbsp lime juice)
• Cooking oil for frying

• For the Balado Chili Paste:

• 100g red chilies (large, or a mix of large and bird's eye for more heat)
• 50g shallots
• 3-4 cloves garlic
• 1-2 tomatoes (medium size)
• 1-2 stalks lemongrass, bruised
• 2-3 kaffir lime leaves, torn
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp sugar (optional, to balance taste)
• 2-3 tbsp cooking oil

Instructions

1. Prepare the Beef: Pound the thinly sliced beef using a meat mallet until it's slightly wider and thinner (this helps tenderize and flatten it). In a bowl, combine the beef with salt, pepper, coriander powder, turmeric powder (if using), minced garlic, grated ginger, and tamarind water/lime juice. Mix well and let marinate for at least 30 minutes, or preferably 1 hour in the refrigerator.
2. Fry the Beef: Heat a generous amount of cooking oil in a pan over medium-high heat. Fry the marinated beef slices in batches until golden brown and crispy on the edges. Be careful not to overcrowd the pan. Drain on paper towels to remove excess oil. Set aside.
3. Prepare the Balado Paste: Roughly chop the red chilies, shallots, garlic, and tomatoes. In a food processor or mortar and pestle, grind these ingredients into a coarse paste. Do not make it too smooth.
4. Cook the Balado Paste: Heat 2-3 tablespoons of fresh cooking oil in a wok or large pan over medium heat. Add the ground chili paste, bruised lemongrass, and kaffir lime leaves. Sauté until fragrant and the oil separates from the paste, about 8-10 minutes. Season with salt and sugar (if using). Taste and adjust seasoning as needed.
5. Combine Beef and Balado: Add the fried beef slices to the pan with the cooked Balado chili paste. Toss gently to ensure all beef slices are well coated with the paste. Cook for another 1-2 minutes until heated through.
6. Serve: Serve hot with steamed white rice.