Opor Daging Sapi - in coconut milk stewed beef

Ingredients

• 500 gbeef silverside
• 1 tbsplime juice
• 600 mlthick coconut milk
• 5 cmgalangal
• 1Indonesian bay leaf (daun salam)
• 1lemongrass stalk
• 5 cmginger
• 1 tspsalt
• 1kaffir lime leaf
• 1 tsppalm sugar
• 1 tsppepper
• to tasteoil
• 2 tbspbutter
• 3red bird’s eye chillies
• 7 clovesgarlic
• 2shallots
• 4roasted candlenuts
• 4red chillies
• 1/2 tspcoriander
• 2 cmroasted turmeric

Instructions

1. 1

   Season the beef

   Cut the beef into thin slices and flatten them. Mix with the lime juice, salt and pepper.

2. 2

   Make the paste

   Pound or grind the bird’s eye chillies, garlic, shallots, roasted candlenuts, red chillies, coriander and roasted turmeric into a paste.

3. 3

   Brown the beef

   Heat oil in a pan and fry the beef until golden brown. Remove it from the pan and set aside.

4. 4

   Heat the coconut

   Heat the coconut milk in a pan, bringing it to the boil while stirring.

5. 5

   Fry the spices

   Melt the butter in a pan and fry the spice paste for 3 minutes. Add the lemongrass, ginger, Indonesian bay leaf, kaffir lime leaf and palm sugar, and mix well. Fry for a further 2 minutes.

6. 6

   Simmer the stew

   Slowly add the coconut milk to the spice mixture and mix well. Add the beef and cook until done.

What is opor daging sapi?

Opor daging sapi is an Indonesian beef dish cooked in a spiced coconut-milk sauce. Opor is especially associated with Indonesian home cooking and festive meals, and its seasoning can vary between households.

This version builds flavour by browning the beef, frying a ground spice paste and then combining both with coconut milk. Lemongrass, galangal and aromatic leaves give the rich sauce a fresh, fragrant edge.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while coconut milk and butter contribute much of the fat; the recipe's main carbohydrate source is the palm sugar, with rice adding more if served alongside. Pair a serving with steamed rice and vegetables or salad for a more balanced plate.

The spice paste

Chillies and aromatics: grind the bird’s eye chillies, red chillies, garlic, shallots, candlenuts, coriander and turmeric as evenly as possible. A smooth paste helps the flavours disperse through the sauce.

Roasted ingredients: the recipe specifies roasted candlenuts and turmeric. Let them cool enough to handle before grinding them with the other paste ingredients.

Preparing the beef

Thin slices: cut the silverside thinly and flatten it so the pieces cook more evenly. Seasoning with lime, salt and pepper gives the beef a savoury, lightly sharp start.

Browning: fry the slices until golden, then set them aside as directed. Avoid crowding the pan so the meat can brown rather than steam.

Building the coconut sauce

Spice base: fry the paste in butter for 3 minutes, then add the lemongrass, ginger, Indonesian bay leaf, kaffir lime leaf and palm sugar. The additional 2 minutes lets these ingredients warm through before the liquid goes in.

Coconut milk: bring it to the boil while stirring, then add it slowly to the spice mixture. Keep stirring as you pour to help the sauce combine smoothly.

Checking doneness

Beef: the recipe says to cook the meat until done but does not specify a simmering time. Check a piece for tenderness and make sure it is cooked through before serving.

Sauce: stir as the stew cooks and keep the heat gentle once the coconut milk has been added. If the sauce bubbles vigorously, lower the heat to reduce the chance of it catching or splitting.

Serving the stew

Rice: serve opor daging sapi with steamed rice to soak up the coconut sauce. Plain rice lets the fragrant spice paste remain the focus.

Fresh sides: a crisp salad or simply prepared vegetables can bring freshness and contrast to the rich stew. Serve the beef and sauce hot.

Recipe notes & tips

• Slice the silverside thinly and flatten it for more even cooking.
• Grind the spice-paste ingredients thoroughly so the sauce has an even texture.
• Brown the beef in batches if the pan is crowded.
• Stir the coconut milk as it heats and as you add it to the spice mixture.
• Keep the heat gentle after combining the coconut milk and spice base.
• Taste the finished sauce before serving and adjust seasoning to your preference.

Variations

• Milder chillies: use fewer bird’s eye chillies for a gentler heat.
• Extra fragrance: bruise the lemongrass stalk before adding it to the pan.
• More vegetables: serve with steamed vegetables alongside the stew.
• Rice pairing: serve over steamed rice to catch the coconut sauce.
• Beef cut: use another stewing cut, allowing for the time it needs to become tender.

Common mistakes to avoid

• Thick slices: they may cook unevenly; slice the beef thinly and flatten it.
• Crowded pan: the beef can steam instead of brown; fry it in batches.
• Unstirred coconut milk: it can catch as it heats; stir it while bringing it to the boil.
• Fast pouring: the sauce may combine unevenly; add the coconut milk slowly while mixing.
• High heat: the coconut sauce can scorch or split; lower the heat after combining the ingredients.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan, stirring until hot throughout; add a small splash of water if the sauce has thickened.

Frequently asked questions