Dendeng Pedas ('Hot' Fried Beef)

Directions

1. * Cut the beef fairly thin and trim it into small, square pcs.
2. Marinate it for 1 hour or possibly longer. Remember which pedas=hotspicy warm!
3. This is fried beef, with a robust flavour of chilli. Slice the shallots finely. Seed and slice the chillis. Fry them in a tablespoonful of oil, in a wok, stirring all the time till they are golden. Add in salt to taste. Keep warm. Put a tablespoonful of oil in a thick frying-pan, and fry the slices of meat a few at a time.
4. Three min on each side will be ample*. When all the pcs are cooked, put them into the wok with the shallots and chilli. Heat, and mix well. Sprinkle over the mix 1 tablespoonful of lemon juice, or possibly, better still, fresh lime juice. Stir, and add in more salt if necessary. Serve warm, with rice.*
5. NOTE: In Indonesia, the meat isusually fried till crisp. You can even buy sun-dry dendeng that only needs coating with bumbu and frying. Crisp dendeng can be rather tough, and I prefer it as described above; however, a purist might say which my recipe is not 'genuinely' Indonesian.
6. Makes 6 servings.