indonesianbeefpaleospicypan-friedpadang

Dendeng Balado

Name: Dendeng Balado
Prep time: 20 min
Cook time: 23 min
Total time: 45 min
Yield: 2
Cuisine: Indonesian
Ingredients: 300 g beef rump or sirloin, thinly sliced against the grain; 10 g garlic, finely grated; 15 ml lime juice; 4 g sea salt; 40 g red cayenne chilies, roughly chopped; 15 g red bird's eye chilies, roughly chopped; 80 g shallots, thinly sliced; 12 g garlic, thinly sliced; 60 g tomato, chopped; 45 ml coconut oil; 10 ml lime juice; 2 g sea salt

Dendeng Balado is a bold, spicy beef dish with slices of fried meat coated in a vivid red chili-shallot mixture. The finished dish is savoury, sharp with lime, and deeply fragrant, with crisp edges on the beef and a punchy balado that clings to every bite.

45 min

2 servings

474 kcal

Indonesian

Ingredients

Beef and seasoning

300 gbeef rump or sirloin, thinly sliced against the grain
10 ggarlic, finely grated
15 mllime juice
4 gsea salt

Balado chili mixture

40 gred cayenne chilies, roughly chopped
15 gred bird's eye chilies, roughly chopped
80 gshallots, thinly sliced
12 ggarlic, thinly sliced
60 gtomato, chopped

For frying and finishing

45 mlcoconut oil
10 mllime juice
2 gsea salt

Instructions

1
Pat the beef dry, then slice or flatten it to about 3 mm thick if needed. Mix the beef with grated garlic, 15 ml lime juice, and 4 g sea salt. Leave to season for 10 minutes while you prepare the balado ingredients; this short cure seasons the meat and helps it stay savoury all the way through.
2
Place the cayenne chilies, bird's eye chilies, chopped tomato, half of the sliced shallots, and half of the sliced garlic in a mortar and pound to a coarse paste, or pulse briefly in a small processor. Keep it textured rather than smooth; a rough sambal clings better to the beef.
3
Heat 30 ml coconut oil in a wide frying pan over medium-high heat. Fry the beef in a single layer for 2-3 minutes per side until browned, slightly firm, and just turning crisp at the edges. Work in batches if needed so it sears rather than steams. Transfer to a plate.
4
Lower the heat to medium. Add the remaining 15 ml coconut oil, then fry the remaining shallots and garlic for 2-3 minutes until lightly golden and fragrant. Stir in the chili paste and cook for 5-7 minutes, stirring often, until the oil begins to separate and the raw chili smell fades; this is the key sign that the balado is properly cooked.
5
Return the beef to the pan and toss well to coat in the balado. Cook for 1-2 minutes more until the sauce grips the meat and the beef is spicy, glossy, and lightly dry rather than wet. Season with the remaining 2 g sea salt and 10 ml lime juice, tasting for a bright, hot, savoury balance.
6
Rest for 2 minutes off the heat, then serve immediately. For the best texture, spread the beef slightly on the serving plate instead of piling it deeply, so the crisp edges stay exposed.

Nutrition per serving

474 kcal

Calories

35g

Protein

10g

Carbs

33g

Fat

Fiber

Notes

•For a more traditional drier texture, lightly pound the beef slices before seasoning and fry them a little longer until firmer and chewier.
•Adjust the heat by reducing the bird's eye chilies first; keep the larger red chilies for body and colour.
•Dendeng Balado is excellent with steamed cassava, sautéed greens, or cauliflower rice for a paleo-friendly meal.
•If your beef releases moisture in the pan, increase the heat briefly and avoid overcrowding to help it fry properly.

Background

Dendeng is a Minangkabau-style preserved or dried meat preparation from West Sumatra, where beef is often cured, dried, and fried for long keeping. Balado refers to a fiery red chili seasoning popular across Minang cooking, especially in Padang cuisine. Dendeng Balado combines these traditions into a dish known for its intense savoury heat and chewy-crisp texture.

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