Ingredients with Measurements:
- 1 pound beef sirloin, thinly sliced
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 4 cups beef broth
- 1 cup coconut milk
- 1 lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tamarind paste
- 1 cup bean sprouts
- 1 cup chopped scallions
- 1 cup chopped cilantro
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the sliced beef, onion, and garlic to the pot and cook until the beef is browned and the onion is translucent.
3. Add the salt, black pepper, coriander powder, cumin powder, turmeric powder, and chili powder to the pot and stir to combine.
4. Pour in the beef broth, coconut milk, lime juice, soy sauce, brown sugar, and tamarind paste. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes.
6. Add the bean sprouts, scallions, and cilantro to the pot and stir to combine.
7. Simmer for an additional 10 minutes.
8. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat.
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 16g
Protein: 24g
Carbohydrates: 20g
Fiber: 3g
Sugar: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or tofu.
- Vegetable oil can be substituted with any other neutral oil.
- Brown sugar can be substituted with honey or maple syrup.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced mushrooms to the soup.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a spoonful of peanut butter for a creamy texture.
Tips and tricks:
- Make sure to thinly slice the beef for faster cooking time.
- Adjust the amount of chili powder to your desired level of spiciness.
- Taste the soup before serving and adjust the seasoning if needed.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a lime wedge on the side.
Garnishes:
Garnish with additional chopped cilantro and scallions.
Pairings:
Serve with steamed rice or crusty bread.
Suggested side dishes:
- Indonesian fried rice
- Grilled vegetables
- Spring rolls
Troubleshooting advice:
- If the soup is too thick, add more beef broth or water.
- If the soup is too thin, let it simmer for a longer time to reduce the liquid.
Food safety advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Empal Gepuk is a traditional Indonesian dish made with beef that has been marinated, boiled, and then fried. This soup version is a modern twist on the classic dish.
Flavor profiles:
This soup is savory, slightly sweet, and has a hint of sourness from the tamarind paste.
Serving suggestions:
Serve hot with steamed rice or crusty bread.
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Region: Indonesian