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Sambal Balado


(Indonesian Crispy Crunchy Beef) Sambal Balado


3 lbs. Beef round steak or boneless chuck
3 cups Water
8 tbsp. Peanut or corn oil
2 cups Onions, thinly sliced
12 cloves Garlic, peeled and sliced thinly
4 tbsp. Red hot 'Sambal Olek' chili paste (available at most Asian markets)
4 tbsp. Hot chili sauce (if sambal olek is not available)
dash Salt to taste
1 1/2 cup Ripe tomatoes , cut into cubes


Place beef in water in a casserole pot. (about 6 cups water).

Bring to a boil, then reduce to low heat and simmer for 20 minutes

Discard water and cool the beef until you can touch by your hands

Slice beef as thin as possible, then cut into 2-inch squares.

Drain in a colander for about 10 minutes and then with paper towels.

Heat 4 tbs. oil in a large skillet set over medium-high, put the beef slices and fry for 5 minutes, or until beef is brown and dry.

Remove and set aside

Add the remaining oil in same skillet and fry onions and garlic for 3 minutes then add chili paste, salt and tomatoes then cook for another 5 minutes.

Add beef and stir-fry for 5 minutes to coat slices and distribute the flavors.

Serve immediately with rice (to reduce spiciness) and cucumber and vinegar salad.

Serve 8 people.


Simple Tip:

This can be serve for main dish or side dish).



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Last modified: May 26, 2003