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Acar Pedas Daging in a wok

Acar Pedas Daging

A vibrant and fiery Indonesian beef dish cooked in a tangy, aromatic spice paste. Featuring tender beef strips, crunchy cucumbers, and carrots, this Acar Pedas Daging (Spicy Pickled Beef) delivers a perfect balance of savory umami, sharp citrus, and bold chili heat in under 45 minutes
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indonesian
Calories: 1000
Ingredients Method Notes

Ingredients
  

Ingridient
  • 300 g 10.5 oz beef, cut into bite-sized pieces
  • 4 kaffir lime leaves midribs removed
  • 1 Indonesian bay leaf daun salam
  • 1 stalk lemongrass white part only, finely sliced
  • 6 green bird's eye chilies left whole
  • 6 small Asian shallots peeled and left whole
  • 50 g 1.7 oz cucumber, halved lengthwise, seeds removed, sliced
  • 50 g 1.7 oz carrot, julienned (matchstick cut)
  • 1 tsp salt
  • ¾ tsp granulated sugar
  • 300 ml 1 ¼ cups water
  • 2 tsp lime juice
  • 1 tbsp cooking oil for sautéing
Spice Paste (Bumbu Halus)
  • 4 Asian shallots
  • 2 cloves garlic
  • 1 cm 0.4 inch fresh turmeric, roasted or charred
  • 1 cm 0.4 inch fresh ginger
  • 2 curly red chilies
  • 2 red bird's eye chilies

Instruction
 

  1. Heat the cooking oil in a pan. Sauté the blended spice paste, kaffir lime leaves, Indonesian bay leaf, and lemongrass until aromatic.
  2. Add the beef and stir until the meat changes color. Add the whole green bird's eye chilies, whole shallots, cucumber, and carrot. Cook until the vegetables begin to wilt.
  3. Stir in the salt, sugar, and water. Simmer until the flavors are fully absorbed, the liquid reduces, and the beef is tender and completely cooked.
  4. Add the lime juice and stir evenly to combine. Remove from heat and serve immediately.

Notes

Ingredient Substitutions for International Kitchens

  • Asian Shallots (Bawang Merah): Western shallots are the best 1:1 substitute. If unavailable, use finely chopped red onions (1 small red onion equals roughly 3-4 Asian shallots).
  • Kaffir Lime Leaves (Daun Jeruk): Substitute with the finely grated zest of a standard lime. Use about ½ teaspoon of lime zest for every 2 kaffir lime leaves required.
  • Indonesian Bay Leaf (Daun Salam): This leaf has an earthy, subtle flavor unlike the floral European bay leaf. If you cannot find it, use ½ of a standard dried European bay leaf, or omit it entirely rather than overpowering the dish.
  • Bird's Eye Chilies (Cabai Rawit): Substitute with Thai chilies or habaneros for a similar intense heat level. For a milder dish, use Serrano or Jalapeño peppers.
  • Curly Red Chilies (Cabai Merah Keriting): These are relatively mild and provide color and slight sweetness. Substitute with Fresno chilies, red jalapeños, or 1 small red bell pepper mixed with a pinch of cayenne powder.
  • Fresh Turmeric (Kunyit): Substitute 1 cm of fresh turmeric with ½ teaspoon of dried ground turmeric powder. Skip the roasting step if using powder.
  • Lime Juice (Air Jeruk Nipis): Fresh lemon juice or a mild rice vinegar can provide the necessary acidic tang if limes are unavailable.