Indonesian Beef Noodle Curry
Indulge in the vibrant flavors of an authentic **Indonesian Beef Noodle Curry**, a one-pot wonder that’s as comforting as it is aromatic. Tender chunks of beef simmered in a rich, spiced coconut milk broth are paired with hearty egg noodles for a dish that bursts with exotic appeal. Infused with layers of flavor from turmeric, coriander, cumin, and a hint of cinnamon, this curry is elevated by the sweetness of **kecap manis** and a tangy touch of lime juice. Topped with fresh cilantro, crisp bean sprouts, and sliced green onions, it’s a feast for both the eyes and the palate. Perfect for cozy weeknight dinners or impressing guests, this recipe brings the hearty warmth of Indonesian cuisine straight to your table. **Quick prep, authentic spices, and wholesome ingredients** make this bowl of comfort a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams beef chuck or stewing beef
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 piece red chili, sliced (optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 piece cinnamon stick
- 400 milliliters coconut milk
- 500 milliliters beef stock
- 2 tablespoons kecap manis (sweet soy sauce)
- 1 tablespoon lime juice
- 250 grams dry egg noodles
- 100 grams bean sprouts
- 2 tablespoons fresh cilantro, chopped
- 2 stalks green onions, sliced
- to taste salt
- to taste black pepper
Instructions
Cut the beef into bite-sized cubes and season lightly with salt and black pepper.
In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Sear the beef pieces until browned on all sides, then remove from the pot and set aside.
In the same pot, lower the heat to medium and add the chopped onion. Sauté until softened and translucent, about 5 minutes.
Add the minced garlic, grated ginger, and sliced red chili (if using). Cook for 1-2 minutes until fragrant.
Stir in the ground turmeric, ground coriander, and ground cumin. Cook for 30 seconds to bloom the spices.
Return the seared beef to the pot and toss to coat with the aromatic mixture.
Pour in the coconut milk and beef stock, then add the cinnamon stick. Bring everything to a simmer.
Cover the pot, reduce the heat to low, and let it gently simmer for 60-75 minutes, or until the beef is tender. Stir occasionally to prevent sticking.
While the curry is simmering, cook the dry egg noodles according to the package instructions. Drain and set aside.
Once the beef is tender, stir in the kecap manis and lime juice. Taste and adjust seasoning with additional salt and black pepper if necessary.
To serve, divide the cooked noodles among bowls and ladle the beef curry over the top.
Garnish with bean sprouts, fresh cilantro, and sliced green onions. Serve hot and enjoy!
Nutrition Facts
Calories |
2864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.6 g | 183% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5663 mg | 246% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 59.4 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 334 mg | 26% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 3238 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
