Grilled Beef with Spicy Dip


Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This can be made into a beautiful salad by adding sliced Spanish onion, peanuts, fried shallots and some herbs to the sliced meat.


  • 300 g (10½ oz) beef sirloin
  • 1 teaspoon coarsely ground black pepper
  • 1 tablespoon kecap manis
  • 2 tablespoons peanut oil
  • lettuce or Chinese cabbage leaf, to serve

Dipping Sauce

  • 1 tablespoon chilli powder
  • 3 tablespoons fish sauce
  • 3 tablespoons lime juice
  • 1 tablespoon caster (superfine) sugar
  • 1 red shallot, finely sliced
  • 1 teaspoon finely chopped coriander (cilantro) leaves


To make the dipping sauce, mix together the chilli powder, fish sauce, lime juice, caster sugar, shallot and coriander leaves.

Mix together the beef, pepper, kecap manis and peanut oil and leave to marinate for about 30 minutes.

Heat a barbecue or a grill to hot and cook the beef for 2 minutes on each side, allowing a good crust to form, then rest for 10 minutes. The beef should be medium-rare. Slice across the grain into thin slices, fan out on the lettuce or cabbage leaf if you like and serve with the dipping sauce.