Beef Sambal Geprek

A hearty variation of the classic sambal geprek that uses tender beef strips instead of chicken. This rich and satisfying dish combines the robust flavor of beef with the fiery kick of traditional sambal geprek.

Ingredients

For the Beef:

• 500g beef sirloin or tenderloin, thinly sliced
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp ground coriander
• Oil for frying

For the Sambal:

• 15 red chilies
• 5 bird's eye chilies (adjust to taste)
• 4 cloves garlic
• 2 shallots
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp hot oil
• 1 stalk lemongrass, bruised
• 2 kaffir lime leaves, finely sliced

Instructions

Preparing the Beef:

1. Tenderize the beef by pounding it lightly with a meat mallet if needed.
2. Slice the beef into thin strips, about 1/4 inch thick.
3. In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, paprika, and ground coriander.
4. Coat the beef strips in the flour mixture, ensuring each piece is well covered.
5. Heat oil in a deep pan to 350°F (175°C).
6. Fry the beef strips in batches until golden brown and crispy, about 3-4 minutes per batch.
7. Drain on paper towels and set aside.

Making the Sambal:

1. Prepare the chilies by removing stems (keep seeds for extra heat).
2. Slice the garlic and shallots thinly.
3. In a mortar and pestle, grind chilies, garlic, shallots, salt, and sugar until you achieve a coarse paste.
4. In a small pan, heat 2 tablespoons of oil with the bruised lemongrass until smoking hot.
5. Remove the lemongrass and pour the hot oil over the sambal mixture.
6. Add the sliced kaffir lime leaves and mix well.

Assembly:

1. Place the fried beef strips on a serving plate.
2. Spoon the sambal generously over the beef.
3. Using a pestle or the back of a spoon, gently smash the beef with the sambal to help the flavors penetrate.
4. Serve immediately with steamed rice and a side of fresh vegetables.

Chef's Tips

• Choose the right cut of beef - sirloin or tenderloin work best as they remain tender after frying.
• Slice the beef against the grain to ensure tenderness.
• Don't overcrowd the pan when frying the beef to ensure each piece gets crispy.
• The lemongrass and kaffir lime leaves add aromatic depth that complements the beef beautifully.
• For extra tenderness, marinate the beef in a mixture of soy sauce, lime juice, and grated ginger for 30 minutes before coating.

Variations

• Rendang Fusion: Add 1 teaspoon of rendang spice mix to the flour coating for a fusion flavor
• Black Pepper Beef Geprek: Add 1 tablespoon of freshly cracked black pepper to the sambal
• Sweet Soy Glaze: Drizzle with kecap manis (sweet soy sauce) before serving
• Coconut Beef: Add 2 tablespoons of coconut cream to the sambal for richness

Time-saving tip: This ready-made sambal delivers authentic flavor without the work.

Storage

The fried beef is best enjoyed immediately after preparation but can be stored in the refrigerator for up to 2 days. Reheat in an oven at 350°F (175°C) for 5-7 minutes to restore some crispiness. The sambal can be stored separately in an airtight container for up to 5 days.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes