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I have been making this for more than ten years. I found a similar recipe in Cooking Light Magazine a long time ago and have made many changes over time to help it become what it is today. This recipe has become a family favorite. I love making it when friends come over for dinner. It is pretty easy to make, but also very impressive. And it smells SOOOO good!

Start by prepping the onions, peppers, garlic, ginger, and seasonings. Once you start cooking it goes fast. It is best to have everything ready before starting.

After everything is ready heat a heavy pot or skillet. Add in the olive oil. Place the beef strips in a single layer. Turn and sautee just till browned. Do not cook through completely. Remove to a bowl. Do more than one batch as needed.

Turn the heat down to medium. Heat more olive oil in the heavy skillet or pot. Add in the onions, jalapenos, garlic, and ginger. Sautee for a few minutes.

Stir in the seasonings. Then, add in the broth.

Add the beef back into the pot. Cover and let simmer on low for 20-25 minutes. Take the lid off and simmer for another 10 minutes if needed, till the beef is tender and the sauce is thickened.

Serve over Coconut Basmati rice.

Great ideas for sides to make this a complete meal.

  • Coconut Basmati Rice
  • Naan Bread
  • Roasted Vegetables
  • Sweet Hot Cucumbers
  • Green salad with red onion and balsamic vinegarette
  • Raita – Greek yogurt sauce

Indonesian Beef Curry with Coconut Basmati Rice

The flavor and smell is unreal! This dish is gluten free, and also makes a great freezer meal. It is great for a weeknight or can be used for a special meal.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course dinner, Entree, Main Course
Cuisine Indonesian



  • 1 TBSP olive oil
  • lbs. steak, sliced in to 2 inch strips top round, petite sirloin or flank steak are good picks
  • TBSP olive oil
  • ½ cup sweet onion, finely chopped
  • 2 TBSP ginger, fresh and minced or grated
  • 6 cloves garlic, peeled and minced
  • 1-2 jalapeno peppers, finely chopped
  • 2 tsp coriander
  • tsp cumin
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup vegetable or chicken broth
  • 1 TBSP lime juice

Coconut Rice

  • cup water
  • 1 cup uncooked basmati rice
  • 1 cup coconut milk, canned
  • ¼ tsp salt



  • Begin by prepping the seasonings, herbs and spices.
    Chop the onion, jalapenos (leaving seeds in for more heat), mince garlic and ginger and place all together in a prep bowl.
    Measure all the ground spices together into a prep bowl, including the salt and pepper.
  • Heat a large skillet or pot, add in the 1 Tablespoon of olive oil. Put the beef in a single layer. Turn and stir the beef pieces just enough to brown the edges. Do not fully cook. Remove the beef to a clean plate or in a bowl and set aside. Do in two batches if needed.
  • Reduce heat. Add the rest of the oil. Add in the onions, peppers, garlic and ginger. Sautee for a few minutes.
  • Add in the bowl of spices to the pot or skillet. Stir over the heat just long enough to activate the spices and heat them. Just about 30 seconds.
  • Add broth to the skillet. Whisk or stir over low heat. Add the Beef back into the pot.
    **If doing a freezer meal, remove from heat at this point. Cool then freeze flat in a gallon sized freezer bag. When ready to use, thaw safely and then put back into a hot skillet and continue on with the recipe.
  • Turn heat to low, cover tight with a lid and let simmer for about 20 – 25 minutes until the beef is tender.
    **While the beef is simmering, start the rice.
  • Uncover beef. If the sauce is runny let simmer a bit longer till it thickens.
    Serve over rice.

Coconut Basmati Rice

  • Rinse the basmati rice in a thin mesh strainer.
  • Add all the ingredients into a medium size saucepan. Bring to a boil. Cover and turn down to a simmer for 15-18 minutes. You know it's down when there is no liquid sitting in the bottom of the pan. Fluff with a fork and serve with the beef on top.
Keyword Beef, Curry, indian spices