Indonesian coconut beef

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Indonesian coconut beef
Indonesian coconut beef

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This is what food should taste like!

The Judge
Servings:Serves 4
Calories per serving:458
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th January 2013

I just love this style of food. I think the best restaurant meal I ever had was an Indonesian banquet one new-years' eve, in Docklands, in the Yuppie 80's - avec Filofax! This recipe was probably included in one of the seemingly 100's of dishes.


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe



  1. Heat 3/4 of the oil in a wok and add the sliced onions and garlic and gently sauté for 6 minutes.
  2. Reserve the onions and garlic to a separate plate, add the remaining oil, turn the heat up a little and brown the beef.
  3. Add the spices and stir fry for a minute.
  4. Add everything back to the wok, add the sugar, coconut, lemon juice and beef stock, bring to the boil then immediately reduce the heat and simmer uncovered for 35 minutes. Stir now and then and keep a watchful eye to ensure it does not stick and burn. By this time most of the liquid should have reduced.

Serving suggestions

Serve with plain boiled rice, garnished with red peppers, onions and chillies.

Chef's notes

Use pre-ground spices if you don't have the whole spices.

Coconut shredder working in a 10 second video

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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