Soy-Free Abon Sapi
Delight in the rich, savory flavors of Soy-Free Abon Sapi, a healthier take on the traditional Indonesian shredded beef dish. This recipe swaps out the usual soy sauce for coconut aminos, making it perfect for those with soy allergies or looking for a gluten-free option. Slow-cooked beef chuck roast is infused with aromatic lemongrass, ginger, garlic, and bay leaves, then caramelized with coconut sugar for a slightly sweet and deeply umami-packed finish. Stir-fried to golden, crispy perfection, this dish is an irresistible accompaniment to steamed rice or a delectable protein-packed snack. Easy to make and packed with bold Southeast Asian flavors, this soy-free abon sapi is sure to be your new favorite!
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Recipe Information
Ingredients
- 700 grams Beef chuck roast
- 60 milliliters Coconut aminos
- 30 grams Coconut sugar
- 500 milliliters Water
- 20 grams Ginger
- 4 pieces Garlic cloves
- 1 stalk Lemongrass
- 2 leaves Bay leaves
- 5 grams Salt
- 2 grams Black pepper
- 30 milliliters Coconut oil
Instructions
Trim excess fat from the beef and cut it into large chunks.
Crush the lemongrass to release its flavor and slice the ginger into thin slices.
In a pot, combine the beef, water, coconut aminos, coconut sugar, sliced ginger, garlic cloves (smashed), lemongrass, bay leaves, salt, and black pepper.
Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for approximately 2 hours or until the beef is tender and can be easily shredded.
Remove the beef from the pot and allow it to cool slightly. Strain and reserve some of the cooking liquid for later use.
Shred the beef using two forks or your hands into fine strands.
In a large skillet, heat the coconut oil over medium heat.
Add the shredded beef to the skillet and slowly stir-fry it.
Gradually add small amounts of the reserved cooking liquid to the beef as it cooks, ensuring it absorbs the flavor but remains dry. Repeat this process until the beef is flavorful and slightly crispy.
Continue to stir-fry the shredded beef for about 30 minutes, making sure it becomes dry and crispy to reach the desired texture.
Once cooked, remove the abon sapi from the heat and allow it to cool completely before storing.
Serve as a topping for rice or as a snack. Store in an airtight container to maintain the crispiness.
Nutrition Facts
Calories |
2286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 3491 mg | 152% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 42.3 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 2543 mg | 54% | |
*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.
