Bali Beef Casserole Recipes

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BALI BEEF



Bali Beef image

Make and share this Bali Beef recipe from Food.com.

Provided by ReeLani

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
1/2 cup minced onion
1/2 teaspoon salt
1/2 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1 1/2 cups hot cooked rice
1 (28 ounce) can diced tomatoes
1 cup grated sharp cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Brown beef and onion in a skillet and drain.
  • Combine with the rest of the ingredients except the grated cheese.
  • Pour into a 2 qt casserole dish.
  • Top with grated cheese.
  • Bake 45-50 minutes.

Nutrition Facts : Calories 616.3, Fat 35.4, SaturatedFat 16, Cholesterol 145.3, Sodium 603.2, Carbohydrate 30.4, Fiber 3, Sugar 6.4, Protein 42.4

BALI BEEF CASSEROLE



Bali Beef Casserole image

Make and share this Bali Beef Casserole recipe from Food.com.

Provided by threeovens

Categories     One Dish Meal

Time 40m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
1 1/2 teaspoons salt
1 teaspoon curry powder
1 1/2 cups cooked rice
1/2 cup minced onion
1 garlic clove, minced
1 (16 ounce) can tomatoes
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees.
  • Brown ground beef in a frying pan; pour off drippings.
  • Combine beef and remaining ingredients in a 2 quart covered casserole dish.
  • Bake 30 minutes.

Nutrition Facts : Calories 326.7, Fat 17.3, SaturatedFat 6.7, Cholesterol 77.1, Sodium 679.2, Carbohydrate 18.4, Fiber 1.4, Sugar 2.8, Protein 23.1

PERFECT TENDERLOIN STEAK - BALI STYLE



Perfect Tenderloin Steak - Bali Style image

A nice juicy steak with a spicy, Balinese twist. One of the specialties of Café Loetje, The Netherlands.

Provided by LJAG4890

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 3

400 g beef tenderloin steaks (2 pieces)
100 g butter
2 tablespoons sambal oelek chili paste (I used sambal oelek, but it depends on your personal preference)

Steps:

  • Take your steak out of cooling far ahead of time - If the meat is too cold, it is more likely to sear too slowly and loose its juices.
  • Add a pinch of pepper and salt - Salting the meat beforehand adds flavour to the gravy.
  • Heat the pan to medium heat and melt the butter - Use a high flame in order for the butter to bubble. Make sure not to burn the butter and do not leave the pan from this point on.
  • Add the steaks to the pan as soon as the butter is done bubbling - Keep flame on high, in order for the steaks to sear quickly.
  • Turn the steaks over after a minute or so - In order to get them nice and tan all around you have to keep turning the steaks over. Use a set of tongs instead of a fork in order to keep the fluids from flowing out.
  • Make sure the gravy does not turn too brown on the high flame - In order to still make sure that the steak is at the proper temperature on the inside, use a lower flame for the last two minutes or so.
  • Your steaks are finished if they have a nice all around tan and brown shade.
  • Place the steaks onto the plate and add some sambal to the gravy - Mix one tablespoon of sambal through the gravy by stirring it over a low flame.
  • Pour the gravy on top of the steak - Allow to sit for a few minutes to let the meat absorb some of the gravy.
  • Serve with french fries, a light salad and some white bread to dip into the gravy.

Nutrition Facts : Calories 356.4, Fat 40.3, SaturatedFat 25.5, Cholesterol 106.9, Sodium 354.9, Protein 0.4

DAGING BUMBU BALI - INDONESIAN MEAT-DISH



DAGING BUMBU BALI - Indonesian meat-dish image

I have cooked this dish for more then 25 years and the only thing I have changed about it is that I don't eat it on the day I cook it. I put it in the fridge for up to 2 days or freeze it, (leaving the leaves in), until I need it. This has two reasons, the flavors improve and as the cook I find you can enjoy it more because the smell of the spices, when cooking lessens your appetite.

Provided by PetsRus

Categories     Curries

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal oelek
3 -4 birds eye chiles
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup ketjap manis (sweet soja sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Steps:

  • Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).
  • Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.
  • Process until you have a paste.
  • Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.
  • Add the soja sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.
  • Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.
  • Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.
  • The little chilies make this dish pretty hot and I sometimes leave them out.

BETTY'S SLOW COOKED BALINESE BEEF CURRY



Betty's Slow Cooked Balinese Beef Curry image

Fall apart tender beef in a rich Bali style curry sauce. This recipe included a home made traditional style Balinese curry paste made by you to create an amazing curry dish. This curry can be made a day or two ahead of time and re-heated when needed -perfect for when your hosting a dinner party or get together at your place....

Provided by Betty Bramanis

Categories     Casseroles

Time 2h50m

Number Of Ingredients 17

1 tb oil, for frying
1.5 kg (3 pounds) gravy beef - cheap stewing steak
1 large onion
2 long fresh red chillies, finely chopped
1 french shallot, finely chopped
2 garlic cloves, chopped
3cm piece of ginger, peeled and chopped
4 cm piece of lemon grass sliced
4 kaffir lime leaves, sliced
1/4 ts tumeric
1/2 ts salt
1/4 ts pepper
200ml (7 fl oz) coconut milk
4 table spoons kecap manis (sweet soy sauce)
1/4 cup hot water
30 grams (just over an ounce) of raw cashews
2 tablespoons extra oil (for the curry paste)

Steps:

  • 1. Using a sharp knife, chop the beef into large 1 inch (3cm chunks.
  • 2. Heat the oil in a large heavy based fry pan. Sear the beef (just browned but not cooked all the way through) in two batches and pop into a large stove top casserole dish (such as le creuset or bessemer)
  • 3. In the same fry pan, cook the onion, stirring often. Add to the beef in the casserole dish. Remove the frying pan from the heat
  • 4. Use a food processor or large mortar and pestle to bend the chilli, shallot, garlic, ginger, lemongrass, kaffir lime leaves, tumeric, salt, pepper and oil to a smooth paste.
  • 5. Re-heat the frying pan, stir fry the curry paste for 2 minutes until it becomes fragrant. Stir in the coconut milk, kecap manis, water and cashews. Bring the boil.
  • 6. Add the curry paste to the beef and onions in the casserole dish, cover and cook over a low heat stirring occasionally for about 2 - 2 1/2 hours. The meat will be fork tender.
  • 7. Serve with steamed fragrant rice and a medley of seasonal steamed vegetables.

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