Indonesian Spiced Beef Stir-Fry with Seasonal Vegetables
A vibrant and aromatic Indonesian-style beef stir-fry featuring tender strips of beef with seasonal vegetables, tossed in a fragrant blend of traditional spices. This quick and flavorful dish utilizes stir-frying to preserve the freshness and texture of the ingredients, making it perfect for weeknight dinners.
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Overview
This Indonesian Spiced Beef Stir-Fry with Seasonal Vegetables combines tender strips of beef with a colorful mix of fresh vegetables and an authentic blend of Indonesian spices. Quick to prepare, the stir-fry method locks in flavors and textures, delivering a wholesome, aromatic meal perfect for busy evenings.
Why you’ll love it
- Fast cooking time ideal for weeknight dinners.
- Bright, aromatic flavors from traditional Indonesian spices.
- Nutritious and colorful mix of seasonal vegetables.
- Easy to customize with your favorite vegetables or protein.
Ingredient notes
- Beef: Use lean sirloin or flank steak thinly sliced for tenderness.
- Vegetables: Choose crisp, seasonal vegetables such as bell peppers, green beans, carrots, and snap peas for freshness and texture.
- Spices: A fragrant mix of turmeric, coriander, cumin, and a touch of chili powder bring authentic Indonesian flavor.
- Sauce: A blend of soy sauce, kecap manis (sweet soy sauce), garlic, and ginger balances savory, sweet, and spicy notes.
Serving & storage
- Serve hot over steamed rice or noodles for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a wok or skillet to preserve texture and flavor.
- Consume reheated leftovers within 24 hours to ensure food safety.
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Chef tips
- Slice beef thinly against the grain to maximize tenderness.
- Use high heat and quick stirring motions to keep vegetables crisp and vibrant.
- Kecap manis adds authentic sweetness—substitute carefully if unavailable.
- Adjust chili powder to your preferred spice level.
- Ensure beef reaches at least 63°C (145°F) internal temperature for food safety.
Ingredients
- 400 g (14 oz)lean beef sirloin or flank steak, thinly sliced
- 1 mediumred bell pepper, sliced into thin strips
- 150 g (5 oz)green beans, trimmed and halved
- 1 mediumcarrot, julienned
- 100 g (3.5 oz)snap peas, ends trimmed
- 3 clovesgarlic, minced
- 1 tbspfresh ginger, grated
- 1 tspground turmeric
- 1 tspground coriander
- 1/2 tspground cumin
- 1/4 tspchili powder or to taste
- 2 tbspvegetable oil (such as canola or peanut oil)
- 3 tbspsoy sauce
- 2 tbspkecap manis (sweet soy sauce) or substitute with 1 tbsp soy sauce + 1 tbsp brown sugar
- 1 tbsplime juice
- 2 stalksspring onions, sliced diagonally for garnish
- Fresh coriander leavesto garnish (optional)
- Cooked rice or noodlesto serve
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Equipment
- wok or large frying pan
- sharp knife
- cutting board
- measuring spoons
- mixing bowl
- spatula or wooden spoon
Nutrition per serving
- Calories350
- Protein30 g
- Carbs18 g
- Fat14 g
Step-by-step
Step 1
Prepare all ingredients: thinly slice the beef, chop vegetables as described, and mix the spices (turmeric, coriander, cumin, chili powder) in a small bowl.Step 2
In a mixing bowl, marinate the sliced beef with 1 tbsp soy sauce and half of the minced garlic and grated ginger; set aside for 10 minutes.Step 3
Heat 1 tbsp vegetable oil in a wok over medium-high heat until hot but not smoking.Step 4
Add the marinated beef to the wok in a single layer and stir-fry for 2-3 minutes until browned but still slightly pink inside.Step 5
Remove the beef from the wok and set aside. Add the remaining 1 tbsp vegetable oil, the rest of the garlic and ginger, and stir-fry for 30 seconds until fragrant.Step 6
Add the prepared vegetables to the wok and stir-fry for 3-4 minutes until they are vibrant and just tender but still crisp.Step 7
Return the beef to the wok and sprinkle the mixed spices evenly over it. Stir well to combine all ingredients.Step 8
Add the remaining soy sauce, kecap manis, and lime juice. Stir-fry everything together for 1-2 minutes to allow flavors to meld and the beef to finish cooking.Step 9
Remove the wok from heat. Garnish with sliced spring onions and fresh coriander leaves if using. Serve immediately over steamed rice or noodles.
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