Tongseng - Indonesian Spicy Beef Stew

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 2 teaspoons grated ginger 2 teaspoons grated ginger
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons sweet soy sauce (kecap manis) 2 tablespoons sweet soy sauce (kecap manis)
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• 2 cups cabbage, shredded 2 cups cabbage, shredded
• 2 carrots, sliced 2 carrots, sliced
• 2 tomatoes, cut into wedges 2 tomatoes, cut into wedges
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the minced garlic, sliced onion, and red chilies. Sauté until fragrant.
2. 2.
   Add the grated ginger and bruised lemongrass to the pot. Stir fry for a minute to release their flavors.
3. 3.
   Add the thinly sliced beef to the pot and cook until browned.
4. 4.
   Pour in the sweet soy sauce, coconut milk, and beef broth. Stir well to combine.
5. 5.
   Season with salt, sugar, and ground white pepper. Simmer for 30 minutes, or until the beef is tender.
6. 6.
   Add the shredded cabbage, sliced carrots, and tomato wedges to the pot. Cook for an additional 5 minutes, or until the vegetables are cooked but still retain their crunch.
7. 7.
   Remove the lemongrass stalks from the pot before serving.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors into the stew.
• Sweet soy sauce (kecap manis) — If you don't have sweet soy sauce, you can substitute it with a mixture of regular soy sauce and brown sugar. Use 1 tablespoon of soy sauce and 1 teaspoon of brown sugar for every 2 tablespoons of sweet soy sauce.

Tips & Tricks

• For a spicier version, add more red chilies or include a small amount of chili paste.
• Adjust the sweetness by adding more or less sweet soy sauce according to your preference.
• To save time, you can use pre-sliced beef from your local butcher or grocery store.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Tongseng hot with steamed rice. The rice will help balance the spiciness of the stew and absorb the flavorful broth. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

When serving Tongseng, arrange the colorful vegetables on top of the stew to create an appealing visual presentation. The vibrant red chilies, green cabbage, and orange carrots will make the dish look even more appetizing.