Dendeng Sambal (dry-fried beef)

Work top to bottom — prep ahead while timers run

1. 1

   Slice the beef thinly against the grain and rub with a pinch of salt. Dissolve the tamarind paste in 2 tbsp warm water and set aside.

   Why? Slicing thin and against the grain cuts the muscle fibres so lean beef stays tender, not tough, and cooks through fast — no long deep-fry like the original.

   💡 Tip: Beef slices most cleanly when it's half-frozen — thin and even.

   Next up:In a dry non-stick pan over medium-high heat, dry-fry the beef slices 3 min until the moisture cooks off and the edges brown; remove.

2. 2 3 min · hands-free

   In a dry non-stick pan over medium-high heat, dry-fry the beef slices 3 min until the moisture cooks off and the edges brown; remove.

   Why? Dry-frying drives off moisture and concentrates the meaty aroma — that's the source of dendeng's signature chew and char, achieved with no deep-frying at all.

   03:00

   Start timerReset

   Next up:In the same pan, heat 1 tsp oil and soften the onion over medium heat, then add the cili boh and fry 2 min until the oil reddens.

3. 3

   In the same pan, heat 1 tsp oil and soften the onion over medium heat, then add the cili boh and fry 2 min until the oil reddens.

   Why? Building the sambal base in just 1 tsp of oil cuts tens of grams of fat versus the original frying pan, with no loss of chilli fragrance.

   Next up:Return the beef, add the tamarind water, kerisik, sugar and a pinch of salt, and toss 2 min until the sambal dries down and coats every slice.

4. 4

   Return the beef, add the tamarind water, kerisik, sugar and a pinch of salt, and toss 2 min until the sambal dries down and coats every slice.

   Why? Tamarind brings the sourness and kerisik lends toasted-coconut nuttiness, so just 2 g sugar balances the heat and tang — the original often uses a heaped spoon, which we cut right down.

   💡 Tip: Keep it low-carb with a plate of cucumber and tomato, or add half a bowl of brown rice if you want the carbs.