Soto Madura
A warming Indonesian beef soup enriched with turmeric, ginger, and aromatic spices, served with a rich broth and tender meat. Comfort in a bowl with authentic flavors.
- Total time
- 45 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 12 oz beef chuck, cut into 1-inch cubes
- 1 teaspoon turmeric powder
- 1 tablespoon fresh ginger, peeled and sliced thin
- 3 clove garlic cloves, smashed
- 2 medium shallots, quartered
- 4 cup beef broth
- 2 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 tablespoon vegetable oil
Instructions
- 1
Pat the beef cubes dry with paper towels on all sides, removing excess moisture so they brown instead of steam.
- 2
Slice the fresh ginger lengthwise into thin coins about 1/8 inch thick, then cut each coin lengthwise into thin matchsticks.
- 3
Smash the garlic cloves with the flat side of a knife until split open, loosening the skin so they flavor the broth easily.
- 4
Heat the vegetable oil in a large pot over medium-high heat until it shimmers and slides quickly when you tilt the pot, about 90 seconds.
- 5
Add half the beef cubes to the hot oil in a single layer without crowding; let them sit undisturbed for 2 minutes until the bottoms turn deep golden brown.
- 6
Flip each piece with tongs and cook the other side for 2 more minutes until golden, then transfer to a clean plate.
- 7
Repeat the browning process with the remaining beef cubes, then set all browned beef aside on the plate.
- 8
Add the turmeric powder, ginger matchsticks, smashed garlic, and quartered shallots to the same pot; stir continuously for 45 seconds until fragrant and the turmeric coats everything.
- 9
Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to dislodge any stuck-on brown bits; stir until the liquid is smooth and even.
- 10
Return all the browned beef to the pot; stir once to combine, then bring to a gentle boil over medium-high heat, about 3 minutes.
- 11
Reduce heat to low, cover with a lid, and simmer for 25 minutes, stirring once halfway through, until the beef is fork-tender and breaks apart easily.
- 12
Add the soy sauce and lime juice, then stir once to combine; taste the broth and add a pinch of salt or more lime juice if needed.
- 13
Ladle the soup into two bowls, dividing the beef and broth equally; serve immediately while steaming hot.
Tools you’ll need
- large pot with lid
- cutting board
- chef's knife
- paper towels
- wooden spoon
- tongs
- ladle
- two bowls
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