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Indonesian-Style Beef with Toasted Coconut

Indonesian-Style Beef with Toasted Coconut

By Rose HattabaughApril 26, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

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.

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.

Ingredients
  • 2

    medium shallots, peeled and halved

  • 4

    medium garlic cloves, smashed and peeled

  • 1

    tablespoon coriander seeds

  • 2

    inch piece fresh ginger, peeled and roughly chopped

  • 2

    stalks fresh lemon grass, trimmed to the bottom 6 inches, dry outer leaves discarded, roughly chopped

  • 1

    tablespoon packed brown sugar

  • 2

    Fresno chilies, 1 stemmed and halved, 1 stemmed and thinly sliced

  • 2

    teaspoons grated lime zest, plus 3 tablespoons lime juice

  • Kosher salt and ground black pepper

  • ½

    cup unsweetened shredded coconut

  • 1 ½

    pounds flank steak, cut with the grain into sections 3 to 4 inches wide, then thinly sliced against the grain

  • 2

    tablespoons grapeseed or other neutral oil

Step 1

In 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.

Step 2

In a 12-inch nonstick skillet over medium-low, toast the coconut, stirring often, until golden brown, 3 to 4 minutes. Transfer to a small bowl; set aside.

Step 3

Season the beef with salt and pepper. In the same skillet over medium-high, heat the oil until barely smoking. Add the meat in an even layer and cook without stirring until well browned on the bottom, 4 to 5 minutes.

Add the puree and cook, stirring, until fragrant, about 1 minute. Add the coconut and cook, stirring occasionally, until the juices released by the beef have almost fully evaporated, 3 to 4 minutes.

Off heat, stir in the lime zest and the sliced chilies, then taste and season with salt and pepper.