Healthy 30-Minute Indonesian Spiced Beef Stew (Tongseng Sapi)

 Bring the rich, vibrant flavors of Indonesian street food right into your kitchen with this quick Spiced Beef Stew! Known traditionally as Tongseng, this comforting dish combines tender cubes of lean beef with crisp cabbage and tangy green tomatoes in a deeply aromatic, sweet, and savory broth.

By using lean beef cuts and balancing the coconut milk, it stays incredibly wholesome, packed with protein, and ready to serve in just 30 minutes!

Why You’ll Love This Recipe:

• Explosion of Flavor: The combination of sweet soy sauce, lemongrass, and ginger creates a restaurant-quality broth effortlessly.

• High-Protein & Wholesome: Lean beef provides long-lasting energy, while cabbage adds a great dose of fiber and nutrients.

• Takeout at Home: It pairs perfectly with rice or grilled skewers for an authentic Indonesian dinner night.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 3 hearty bowls

Ingredients:

For the Fragrant Spice Paste:

• 4 shallots or 1 small red onion

• 3 cloves garlic

• 2 candle nuts (or macadamia nuts/cashews for thickening)

• 1 tsp coriander seeds

• 1/2 tsp turmeric powder

• 1 inch fresh ginger

For the Stew:

• 1 lb (450g) lean beef sirloin or flank steak, cut into bite-sized cubes

• 2 cups chopped green cabbage (cut into large squares like the photo)

• 2 green tomatoes (or underripe red tomatoes), sliced

• 2 cups low-sodium beef broth

• 1/4 cup light coconut milk

• 3 tbsp Indonesian sweet soy sauce (Kecap Manis)

• 1 stalk lemongrass, bruised

• 2 kaffir lime leaves (optional, for aroma)

• 3-4 whole bird's eye chilies (adjust to your spice preference!)

• Salt and black pepper to taste

Step-by-Step Instructions:

1. Blend the Paste: Toss all the spice paste ingredients into a small food processor or blender with a splash of water and blend until a smooth, aromatic paste forms.

2. Sear the Spice Base: Heat a tablespoon of oil in a wok or deep skillet over medium heat. Add the blended spice paste, bruised lemongrass, and kaffir lime leaves. Sauté for 3–4 minutes until the paste darkens slightly and smells incredible.

3. Brown the Beef: Turn the heat up to medium-high. Add the cubed beef to the pan and stir-fry for 3–4 minutes until it is browned on all sides.

4. Simmer the Broth: Pour in the beef broth, sweet soy sauce, and whole chilies. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook covered for 10 minutes so the beef absorbs all the spices and becomes tender.

5. Add Veggies & Coconut Milk: Stir in the light coconut milk, followed by the large pieces of chopped green cabbage and sliced green tomatoes. Simmer for an additional 3–4 minutes until the cabbage is tender but still retains a slight crunch. Season with salt and pepper to taste.

6. Plate Like a Pro: Ladle the rich, dark stew into a black ceramic bowl, ensuring the beef pieces, cabbage squares, and tomatoes are beautifully visible on top. Serve hot with a side of white rice, fresh chilies, and a small wedge of raw cabbage to replicate our gorgeous photo perfectly!