Daging Dendeng Recipe

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This version of Daging Dendeng came together through a bit of trial, error, and a lot of fridge-thinking. Instead of the usual slow-braising, I used a Chinese velveting technique — that method where meat is marinated in egg white, cornstarch, and a little seasoning to keep it ridiculously tender and juicy.

 Caramelized beef slices coated in a bold, spicy sambal, finished with fresh herbs and onions.

It's traditionally used in Chinese stir-fries, especially for beef and chicken, to help them stay silky soft even after high heat cooking. Worked like magic here, especially since I wanted the beef to hold its shape for frying and saucing.

Dendeng itself has deep roots in both Malay and Indonesian cuisine — particularly in Minangkabau food culture from West Sumatra. It was traditionally a preservation method: thinly sliced beef seasoned with salt and spices, then sun-dried or fried until it could last longer without refrigeration.

Each bite packs a punch — crispy edges, juicy center, and deep sambal flavor.

Over time, it evolved into a beloved festive dish, often glazed in kecap manis and spiced rempah, especially during Hari Raya or big family gatherings. Some versions lean dry and crispy, while others, like this one, keep the beef sticky and saucy — perfect with rice.

The best part? You don’t need fancy equipment or ingredients. I swapped out Shaoxing wine for sugar and rice vinegar, and it still gives that sweet-savory depth without the alcohol.

The rempah brings all the aromatic drama, and once it’s tossed with crispy fried beef slices, you’ll be spooning extra sauce over your rice and licking your fingers clean.

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Ingredients:

(Serve 4)

• Beef:

• Beef Chuck / Flank, 500g

• Sea Salt, Pinch

• Black Pepper, Pinch

• Granulated Sugar, Pinch

• Mushroom Powder, Pinch

• Garlic Powder, 1 TSP

• Onion Powder, 1 TSP

• Ginger Powder, 1 TSP

• Baking Soda, 1/8 TSP

• Rice Vinegar, 1 TBSP

• Egg Whites, 2

• Cornstarch, 60g

• Coconut Oil, 1 TBSP

• Kecap Manis, 2 TBSP

• Rempah:

• Dried Chilies, 10

• Red Onion Wedged, 1

• Garlic, 3 Cloves

• Ginger, 2"

• Lemongrass White Parts, 3 Stalks

• Kaffir Lime Leaves, 3

• Spice Blend:

• Fennel Seeds, 1 TBSP

• Cumin Seeds, 1 TBSP

• Coriander Seeds, 1 TBSP

• Dendeng:

• Rapeseed / Sunflower / Canola / Peanut Oil, For Frying

• Beef Stock, A Splash

• Gula Melaka, Pinch

• Yellow Onion Thinly Sliced, 1

• Tamarind Juice, 1 TBSP

• Coriander Coarsely Chopped, A Handful

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Equipment:

• Blender / Hand Blender

• Spice Grinder

• Wok / Skillet

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Directions:

1. Prepare the Beef.

2. Trim excess fat from the beef chuck or flank.

3. Slice the beef against the grain into thin ⅛" slices.Tip: Freeze the beef for 30 minutes to make slicing easier.

4. In a large bowl, add the sliced beef, salt, pepper, sugar, mushroom powder, garlic, onion, ginger, baking soda, rice vinegar, egg whites, and cornstarch.

5. Massage the marinade into the beef until fully absorbed and no cornstarch streaks remain.This process is known as velveting the beef.

6. Cover and refrigerate for at least 1 hour.

7. After marinating, loosen the beef by mixing it again.

8. Add coconut oil and kecap manis. Mix until evenly coated.

9. Prepare the Rempah.

10. Soak dried chilies in hot water until softened. Deseed if desired.

11. Transfer chilies and all other rempah ingredients to a blender or use a hand blender.

12. Add a splash of the chili soaking liquid and blitz until smooth.

13. Set aside.

14. Prepare the Spice Blend.

15. Toast the whole spices in a skillet over medium heat until aromatic.

16. Grind into a fine powder using a spice grinder.

17. Set aside.

18. Cook the Dendeng.

19. Heat about 3 inches of oil in a wok or skillet over medium heat.

20. Check the oil temperature by inserting a chopstick — if bubbles form, it’s ready.

21. Fry the marinated beef slices one at a time to avoid sticking.

22. Fry for about 30 seconds or until browned.

23. Drain on a wire rack or parchment-lined plate.

24. Build the Sauce.

25. Leave about 2 tablespoons of oil in the same skillet.

26. Over medium heat, add the rempah and sauté until it darkens.

27. Stir in the spice blend and sauté until fragrant and combined.

28. Add a splash of beef stock to loosen the gravy. The sauce should be pourable, not too thick or too runny.

29. Taste and adjust seasoning with salt and gula melaka.

30. Add the fried beef and sliced onion.

31. Sauté until the onion is soft and everything is well coated.

32. Stir in tamarind juice and cook briefly.

33. Remove from heat and transfer to a serving plate.

34. Garnish with fresh coriander.

35. Serve hot with steamed rice.

Tender, spicy and addictive...

Yummilicious...

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Recipe Video: