MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Dendeng Pedas ('hot' Fried Beef)
  Categories: Indonesian, Beef, Ceideburg 2
       Yield: 6 servings
       1 kg (2 lb) topside (beef)
       1 tb Olive oil
     1/2 ts Black pepper
       1 tb Dark soya sauce
      10    Shallots
       4    Red chillis (or 2 tbs
            -Sambal Ulek)
       2 tb Vegetable oil
       1 tb 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 frying-pan, 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 sun-dried 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 0-907325-29-7. Posted by Stephen Ceideberg; March 1 1993.