‘SAMBAL BALADO’ — Indonesian Crispy Crunchy Beef
This vibrant Indonesian dish transforms humble beef into a textural masterpiece. The secret lies in parboiling the meat before slicing it paper-thin, ensuring it fries up with a satisfying crunch rather than chewing like a steak. The beef is then briefly fried to maximize crispiness before being tossed in a pungent, spicy sambal balado sauce made from fresh garlic, onions, and fiery red chili paste. The result is a perfect balance of textures: the shattering crisp beef contrasts beautifully with the soft, saucy chili relish. It’s an explosive burst of flavor that’s smoky, sweet, and hot all at once. Best served immediately over steamed white rice to soak up the juices, this dish is perfect for adventurous weeknight dinners or as a bold centerpiece for potlucks where you want to impress guests with authentic Southeast Asian flair.
Description
This vibrant Indonesian dish transforms humble beef into a textural masterpiece. The secret lies in parboiling the meat before slicing it paper-thin, ensuring it fries up with a satisfying crunch rather than chewing like a steak. The beef is then briefly fried to maximize crispiness before being tossed in a pungent, spicy sambal balado sauce made from fresh garlic, onions, and fiery red chili paste. The result is a perfect balance of textures: the shattering crisp beef contrasts beautifully with the soft, saucy chili relish. It’s an explosive burst of flavor that’s smoky, sweet, and hot all at once. Best served immediately over steamed white rice to soak up the juices, this dish is perfect for adventurous weeknight dinners or as a bold centerpiece for potlucks where you want to impress guests with authentic Southeast Asian flair.
Ingredients
- 2 lbs beef round steak or boneless chuck
- 2 cups water
- 7 tbs peanut or corn oil
- 1 cup thinly sliced onions
- 10 cloves garlic, peeled and sliced thin
- 3 tbs red hot 'Sambal Oelek' chili paste (available at Oriental markets)
- or use hot chili sauce
- Salt to taste
- 1 cup cubed ripe tomatoes
Directions
- 1 Place beef in water in a 4-quart pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- 2
Discard water and cool beef until it can be handled. Slice beef as thin as possible, then cut into 2-inch squares.- 3
Let beef drain in a colander for about 10 minutes before drying thoroughly with paper towels.- 4
Heat 4 tbs oil in a 12-inch skillet set over medium-high heat.- 5
Add beef slices and fry for 5 minutes, or until beef is brown and dry. Remove and set aside.- 6
Heat remaining 3 tbs oil in same skillet. Fry onions and garlic for 3 minutes.- 7
Add chili paste, salt and tomatoes. Cook for 5 mins more.- 8
Add beef and stir-fry for 5 mins to coat slices and distribute flavors.- 9
Serve immediately with rice and a cucumber/vinegar salad.NoteServes 4 as a main dish or 8 as a side dish.
Ensure beef is completely dry before frying to achieve maximum crispiness.
Sambal Oelek can be found in the Asian aisle of most large supermarkets or at Asian markets.
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