Entree: Indonesia – Lombok – Nasi Balap Puyung (A Lombok rice dish of steamed rice topped with spicy shredded beef and savory crunchy accompaniments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (360 g) uncooked jasmine rice (yields about 4 cups (960 ml) cooked)
- 1 lb (450 g) beef brisket or flank, raw weight (to cook and shred)
- 4 cups (960 ml) water for cooking rice (adjust per your rice cooker)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz (85 g))
- 4 cloves garlic, minced
- 2 red chilies, thinly sliced (adjust to taste) (about 0.7 oz (20 g))
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (60 ml) water or beef stock for sautéing
- 2 tbsp (30 g) sambal terasi or sambal bawang (store-bought or homemade)
- 1/4 cup (30 g) crispy fried shallots
- 1 cup (100 g) blanched bean sprouts
- 1/2 cup (60 g) fried tempeh, diced
- 1 lime, cut into wedges
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish

Show original ingredient measurements

- 2 cups (360 g) uncooked jasmine rice (yields about 4 cups cooked)
- 1 lb (450 g) beef brisket or flank, raw weight (to cook and shred)
- 4 cups (960 ml) water for cooking rice (adjust per your rice cooker)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, thinly sliced (about 3 oz / 85 g)
- 4 cloves garlic, minced
- 2 red chilies, thinly sliced (adjust to taste) (about 0.7 oz / 20 g)
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) white pepper
- 1 tsp (5 g) salt, plus more to taste
- 1/4 cup (60 ml) water or beef stock for sautéing
- 2 tbsp (30 g) sambal terasi or sambal bawang (store-bought or homemade)
- 1/4 cup (30 g) crispy fried shallots
- 1 cup (100 g) blanched bean sprouts
- 1/2 cup (60 g) fried tempeh, diced
- 1 lime, cut into wedges
- 2 tbsp (8 g) chopped fresh cilantro or scallions for garnish

Instructions

1. Rinse rice and cook according to package or rice cooker instructions using 2 cups (360 g) uncooked rice and about 4 cups (960 ml) water until fluffy. Keep warm.
2. Place the beef in a saucepan, cover with water, bring to a simmer and cook gently until very tender, 1 to 1½ hours. Remove beef, reserve 1 cup (240 ml) cooking liquid, and shred the beef finely with forks.
3. Heat vegetable oil in a skillet over medium heat. Add sliced shallots and cook until golden. Add garlic and sliced red chilies and sauté 1 minute.
4. Add shredded beef, kecap manis, light soy sauce, ground coriander, white pepper, 1 tsp (5 g) salt, and 1/4 cup (60 ml) reserved cooking liquid or stock. Stir and cook until beef is fully coated and slightly caramelized, 4–6 minutes. Adjust seasoning.
5. To assemble, mound about 1 cup (240 g) cooked rice per serving on each plate. Top with a generous spoonful of the shredded spiced beef.
6. Arrange blanched bean sprouts, diced fried tempeh, and a spoonful of sambal terasi alongside. Sprinkle with crispy fried shallots and chopped cilantro or scallions. Serve with lime wedges for squeezing over the dish.