Spicy Fried Beef with Chili Sambal
Crispy, fiery, and absolutely addictive — Southeast Asian heat meets tender beef magic!
If you love bold flavors and crave a serious chili kick, this dish will be your new obsession. Spicy Fried Beef with Chili Sambal is an Indonesian-inspired classic that combines crispy strips of beef with a rich, aromatic sambal made from chilies, shallots, garlic, and tomato. It’s fiery, fragrant, and ridiculously satisfying — perfect with a bowl of hot steamed rice!
Ingredients
For the Beef:
- 500g beef (thinly sliced — use flank, sirloin, or any tender cut)
- Salt, for boiling
- Oil, for deep frying
For the Sambal:
- 10 red chilies (adjust based on spice preference)
- 5 bird’s eye chilies (optional for extra heat — proceed with caution!)
- 5 shallots
- 3 garlic cloves
- 1 tomato (optional — adds a bit of tangy balance)
- Salt, to taste
- Sugar, to taste
- 2–3 tablespoons oil, for sautéing
Instructions
1. Prepare the Beef
Start by boiling the beef slices in water with a pinch of salt for 30–40 minutes, until they’re tender.
Drain well and let cool.
Once cool, gently pound each piece with a mortar or the back of a knife. This helps tenderize and flatten the beef for extra crispiness later.
2. Fry the Beef
Heat enough oil in a deep frying pan.
Once the oil is hot, deep-fry the beef slices in batches until golden brown and crispy. This should take about 3–5 minutes per batch depending on thickness.
Drain on paper towels to remove excess oil. Set aside.
3. Make the Sambal
In a food processor or mortar and pestle, coarsely grind the red chilies, bird’s eye chilies, shallots, garlic, and tomato (if using). You want a chunky, rustic texture — not a smooth paste.
Heat a couple of tablespoons of oil in a wok or skillet.
Sauté the chili mixture over medium heat for 5–7 minutes, stirring often, until fragrant and the oil begins to separate.
Season with salt and sugar to taste. The sugar balances the heat — don’t skip it!
4. Combine
Add the crispy beef to the sambal.
Toss and stir everything together, letting the beef soak up all the spicy, aromatic flavors. Sauté for another 2–3 minutes to bring it all together.
5. Serve & Enjoy!
Serve hot with steamed jasmine rice or sticky rice. Garnish with fried shallots or fresh cucumber slices for contrast, if desired.
Hot Tips:
- Make ahead: The sambal can be made in advance and stored in the fridge for up to 3 days.
- Storage: This dish keeps well! Store leftovers in an airtight container — they’re even better the next day.
- Vegan twist? Try it with tempeh or tofu slices instead of beef!
Fiery, fragrant, and full of crunch.
This dish is all about bold flavors and textures. If you love spicy food, this is a must-try that hits all the right notes — savory, crispy, hot, and just a bit sweet. Perfect for spice lovers who like their meals with attitude!
Tag your sambal creations with #SpicyBeefHeaven — we want to see that chili magic!
