Recipe - Dendeng Pedas (hot Fried Beef)

1 kg (2 lb) topside (beef)

MARINADE
1 tablespoon Olive oil
One half teaspoon Black pepper
1 tablespoon Dark soya sauce

BUMBU
10 Shallots
4 Red chillis (or 2 tbs
Sambal Ulek)
2 tablespoon Vegetable oil
Salt
1 tablespoon Lemon or fresh lime juice

* Cut the beef fairly thin and trim it into small, square pieces.
Marinate it for 1 hour or longer. Remember that pedas=hot++spicy hot!
This is fried beef, with a robust flavour of chilli. Slice the
shallots finely. Seed and slice the chillis. Fry them in a
tablespoonful of oil, in a wok, stirring all the time until they are
golden brown. Add salt to taste. Keep hot. Put a tablespoonful of oil
in a thick fryingpan, and fry the slices of meat a few at a time.
Three minutes on each side will be ample*. When all the pieces are
cooked, put them into the wok with the shallots and chilli. Heat, and
mix well. Sprinkle over the mixture 1 tablespoonful of lemon juice,
or, better still, fresh lime juice. Stir, and add more salt if
necessary. Serve hot, with rice. * NOTE: In Indonesia, the meat is
usually fried until crisp. You can even buy sundried dendeng which
only needs coating with bumbu and frying. Crisp dendeng can be rather
tough, and I prefer it as described above; however, a purist might
say that my recipe is not 'genuinely' Indonesian. Makes 6 servings.
From "Indonesian Food and Cookery", Sri Owen, Prospect Books, London,
1986." ISBN 0907325297. Posted by Stephen Ceideberg; March 1 1993.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip