Dendeng Balado (Crispy Beef with Chili Sambal)

Dendeng Balado is one of the most popular Padang dishes. The combination of thinly sliced, dried, and fried crispy beef, stir-fried with a spicy, tangy, and slightly sweet chili sambal, creates an unforgettable flavor experience. Its crispy texture and punchy sambal make it a perfect side dish for rice.

Difficulty Level: Medium
Preparation Time: 30 minutes (+ 4-8 hours marinating & drying time)
Cooking Time: 30 minutes
Servings: For 4 - 6 people

Required Ingredients

A. For the Beef (Dendeng):

500 grams beef tenderloin or topside/round, choose a cut with a little marbling
3 cloves garlic, crushed
1 cm ginger, crushed
1 tsp coriander powder
1 tsp salt
½ tsp granulated sugar
1 tsp lime juice
Cooking oil for frying

B. For the Balado Sambal:

150 gr red curly chilies
10 red bird's eye chilies (adjust the spiciness level)
10 shallots
4 cloves garlic
2 medium red tomatoes (or 1 tsp tamarind paste as a substitute for the fresh tang)
1 tsp salt
1 tsp granulated sugar
2 tbsp lime juice (if not using tomatoes)
3 tbsp cooking oil for sautéing

Equipment Needed:

Sharp knife
Meat tenderizer or pestle
Cutting board
Wok (2 if possible, one for frying the beef and one for the sambal)
Blender or mortar and pestle
Paper towels or a drying rack

Tutorial & Step-by-Step Cooking Instructions

Step 1: Preparing and Marinating the Beef

Slice the Beef: Freeze the beef for 30 minutes until half-frozen. This will make it easier to slice very thinly (± ½ cm). Slice against the grain.
Tenderize the Beef: Place the beef slices between two sheets of plastic or on a cutting board, then pound them evenly with a meat tenderizer or pestle until flat and thin. This makes the beef more tender and crispier when fried.
Marinate: Mix all the marinade ingredients (garlic, ginger, coriander, salt, sugar, and lime juice). Rub it evenly all over the beef. Let it sit for at least 30 minutes at room temperature, or preferably overnight in the refrigerator for the best results.

Step 2: Drying the Beef

After marinating, arrange the beef slices on a wire rack or a draining tray. Sun-dry them for 3-4 hours until the surface is dry (it doesn't need to be completely dry).
Sun-free alternative: Bake in an oven at 70°C for 45-60 minutes with the oven door slightly ajar, or use a dehydrator until the surface is dry. The goal of drying is to remove surface moisture so the beef fries instead of stews, resulting in a crispy texture.

Step 3: Frying the Beef

Heat a generous amount of cooking oil in a wok over medium heat.
Fry the beef in batches in the hot oil, avoiding overcrowding. Fry for 2-4 minutes on each side until golden brown and crispy.
Remove and drain on paper towels to remove excess oil.

Step 4: Making the Balado Sambal

Grind the Sambal Ingredients: Boil or steam the chilies, shallots, garlic, and tomatoes for 5-10 minutes until soft. Grind them using a blender or mortar and pestle. Don't make it too smooth; a slightly coarse texture is more authentic.
Sautéing the Sambal: Heat 3 tbsp of cooking oil in a wok. Sauté the ground sambal over medium heat until cooked, fragrant, and dark red in color. Sauté until the sambal "cracks" (you see oil separating from the sambal).
Season: Add the salt and sugar. Mix well. If you are using lime juice (as a substitute for tomatoes), pour it in now. Adjust the seasoning. The Balado sambal should have a balanced flavor of spicy, tangy, and slightly sweet.

Step 5: Combining the Beef and Sambal

Add the fried beef to the wok containing the Balado sambal.
Stir quickly and evenly over low heat until all the beef pieces are coated with the sambal. Be careful not to stir for too long to prevent the beef from becoming soggy and losing its crispiness.
Remove and serve.

Tips & Important Notes for Perfect Dendeng Balado:

Choosing the Meat: Use a cut with less fiber and fat. Tenderloin is the best choice, but topside or round can also be used with good results.
Slice Against the Grain: This is the main key to tender beef that is easy to chew. Cutting against the grain severs the tough muscle fibers.
Drying Technique: Drying is a crucial step to achieve a crispy texture, not a tough one. Do not skip it.
Beef Texture: There are two versions: Dendeng Garing (fried longer until dry and crispy) and Dendeng Lembek (fried briefly until cooked but not dry, so it still has a tender texture). Adjust to your taste.
Serving and Storing: Dendeng Balado is best served warm. Store it in an airtight container to maintain its crispiness. The Balado sambal can be made separately and only mixed with the beef just before serving to maintain the texture.

Happy cooking! We hope this recipe becomes one of the staple dishes in your Padang cuisine ebook.

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