Balinese Dry Spiced Beef (BE SAMPI MESITSIT)

Serves 2-4
Time 1.5 hours


Dry spice ingredients
½ tsp cloves ground
½ tsp peppercorn black
½ tsp coriander seeds
1 tbsp palm sugar
1 garlic clove
¼ cup roasted peanuts

200g topside beef

2 tbsp oil
5 cloves garlic, peeled, rough chopped
2 large red chilies, chopped
1 large knob ginger, rough chopped
3 tbsp sambal shrimp paste
1 tbsp thick soya (kecap manis)
½ tsp fish sauce
salt and pepper to season
½ bunch coriander, chopped
2 spring onions, chopped
½ cup bean shoots
¼ iceberg lettuce, finely shredded
½ lime, juiced
1 tbsp sesame seeds
2 tbsp deep fried shallots

cooked rice to serve


Bring 5 liters (20 cups) of lightly salted water to the boil in stockpot. Add beef and boil for approximately 1 hour, until very tender. Remove from stock. Meat must be so tender that its fibers separate very easily. Keep stock. Allow to cool and then shred the beef.

Place all of the spices into the mortar and pestle and grind. Add the beef and grind to make a paste with the spices.

In a hot pan, add the oil, garlic, chillies and ginger and sweat. Add the sambal shrimp paste, the beef dry spiced paste, the fish sauce and season to taste. Add the the thick soya and the spring onions, coriander, bean sprouts, and the lettuce to finish.

Plate up the beef in a bowl and garnish with deep fried, sesame seeds, lime juice and serve with steamed rice.