Chilli beef slices (Dendeng berlado) from Simply Sedap! Chef Wan's Favourite Recipes: Oriental cooking made easy by Asia's top celebrity chef by Wan Ismail

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Notes about this recipe

  • sharifah on April 06, 2014

    I used beef shin by mistake instead of lean topside but the recipe stated that the beef is to be pounded after slicing. So I did!! And I think the pounding broke the fibres down, and the beef ended up being quite tender. Very nice dish, don't be wary of the number of chillies (10!) as the soy sauce and vinegar tempered it down.

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