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Milk Street Recipe

Indonesian-Style Beef with Toasted Coconut

40 minutes

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Indonesian-Style Beef with Toasted Coconut

Indonesian serundeng is a mix of toasted grated coconut cooked with spices, aromatics and palm sugar to a thick, dryish paste. Though commonly used as a condiment or garnish, it also is a defining element in serundeng daging, a dish in which meat, typically beef, is simmered with aromatics before the coconut is stirred in. This stir-fry is our simplified take on serundeng daging. We subbed out hard-to-source ingredients such as fresh coconut, galangal and makrut lime, but even so, we think the flavors here are tantalizing and deliciously complex. And with the help of a blender to make the flavor base, this stir-fry comes together easily and speedily.

4 to 6

Servings

Tip

Don’t use sweetened or wide-flake coconut. Unsweetened shredded coconut is the right type to purchase. When thinly slicing the meat, be sure to do so against the grain. This shortens flank steak’s long, striated muscle structure so the pieces are as tender as possible when cooked.

40 minutes

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