Beef Rendang Dendeng Recipe

• 500 gm beef - cut into chunks (cut across the grain)
• 3/4 c. oil
• 3 stalk lemon grass - bruised
• 2 1/2 x cm galingale ('lengkuas') bruised Grnd ingredients
• 20 gm dry chillies (soaked) or possibly 4 tbsp grnd chilli paste
• 20 gm shallots
• 1/2 Tbsp. belacan granules
• 1 c. beef stock
• 1 Tbsp. vinegar or possibly 1 tbsp lime juice
• 4 Tbsp. sugar
• 1/2 Tbsp. salt
• 1 x few drops thick black soy sauce - for colour

1. Method:COOK beef chunks in 2 c. water for 20 min.
2. Remove the chunks and cut into thick slices across the grain.
3. Heat oil and stir-fry the beef slices.
4. Dish out and drain well.
5. Reheat wok with 3 tbsp oil and fry galingale and lemon grass.
6. Add in grnd ingredients and fry for a few min till fragrant and oil separates.
7. Put in cooked meat and beef stock and mix well.
8. Bring to a boil then lower heat and simmer for 20 min till beef is tender and gravy is thick.
9. Add in seasoning.
10. Serve with white rice or possibly bread or possibly roti jala.
11. Footnote: If gravy is thick and meat is still not properly cooked, add in sufficient water to simmer till beef is really soft and tender.

oil, lemon grass, galingale, chilli paste, shallots, belacan granules, beef stock, vinegar, sugar, salt, soy sauce

Taken from cookeatshare.com/recipes/beef-rendang-dendeng-82220 (may not work)