This Indonesian Coconut Beef is a vibrant and comforting dish that balances savory depth with subtle sweetness. Thin strips of sirloin steak are seared to perfection before being simmered in a fragrant blend of ginger, cumin, and coriander. The addition of shredded coconut and a touch of brown sugar creates a glossy, slightly sticky sauce that clings beautifully to every bite. Bright lemon juice cuts through the richness, while fresh chilies and bell peppers add a crisp, colorful finish. It’s an excellent weeknight dinner that feels special yet remains approachable. Serve over steamed rice to soak up the flavorful sauce. This recipe brings the warmth of home-style Indonesian cooking to your table with minimal fuss and maximum flavor.
Indonesian Coconut Beef
Description
This Indonesian Coconut Beef is a vibrant and comforting dish that balances savory depth with subtle sweetness. Thin strips of sirloin steak are seared to perfection before being simmered in a fragrant blend of ginger, cumin, and coriander. The addition of shredded coconut and a touch of brown sugar creates a glossy, slightly sticky sauce that clings beautifully to every bite. Bright lemon juice cuts through the richness, while fresh chilies and bell peppers add a crisp, colorful finish. It’s an excellent weeknight dinner that feels special yet remains approachable. Serve over steamed rice to soak up the flavorful sauce. This recipe brings the warmth of home-style Indonesian cooking to your table with minimal fuss and maximum flavor.Ingredients
Directions
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Cut the boneless sirloin steak into 1/2-inch thick strips.
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Heat the corn oil in a large saucepan or skillet over medium heat.
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Add the sliced Spanish onion and crushed garlic; fry gently until the onions are soft and translucent.
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Add the beef strips to the pan and fry, stirring frequently, until the meat is browned on all sides.
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Stir in the ground ginger, cumin, coriander, and chili seasoning; cook for 2 minutes until fragrant.
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Add the shredded coconut, light-brown sugar, lemon juice, and beef stock; stir well to combine.
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Reduce heat to low and simmer gently, uncovered, for 30-35 minutes, stirring occasionally.
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Stir more frequently towards the end of cooking to prevent the mixture from sticking to the bottom of the pan.
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Once the mixture has thickened and most of the liquid has evaporated, remove from heat.
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Garnish with thin slivers of red bell pepper, chopped green chilies, and small onion slices before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 345.6kcal
- % Daily Value *
- Total Fat 11.9g19%
- Saturated Fat 4.9g25%
- Cholesterol 126.0mg42%
- Sodium 97.0mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 49.4g99%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a more moist consistency, reduce the simmering time to 20-25 minutes.
This dish pairs excellently with steamed jasmine rice or naan bread to soak up the flavorful sauce.
If you prefer a milder heat, reduce the amount of chili seasoning or omit the green chilies in the garnish.
