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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
Ingredients
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2
medium shallots, peeled and halved
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4
medium garlic cloves, smashed and peeled
Directions
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01In a blender, combine the shallots, garlic, coriander seeds, ginger, lemon grass, sugar, the halved chili, the lime juice, ½ teaspoon each salt and pepper, and 3 tablespoons water. Blend until smooth, about 1 minute, scraping the blender as needed.
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