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masak sepit

Jambi-Style Spiced Beef (Masak Sepit)

Masak Sepit is a rich and fragrant Indonesian beef dish simmered in coconut milk. This recipe brings the authentic flavors of Masak Sepit to Western home kitchens with clear steps and U.S.–friendly ingredient notes.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indonesian, Jambi (Sumatra)
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb 500 g thinly sliced beef (daging sapi, such as sirloin or flank steak)
  • 2 cups 600–800 ml coconut milk (santan, full-fat canned)
  • 2 tbsp oil for sautéing
  • 1 –2 tsp tamarind extract asam jawa, mixed with warm water
Dry Marinade (Bumbu Rendaman)
  • 1 tsp ground white pepper merica bubuk
  • 1 tsp ground coriander ketumbar bubuk
  • ¼ –½ tsp ground cumin jinten bubuk
  • ¼ tsp ground nutmeg pala bubuk
  • 2 whole cloves cengkeh
  • ½ tsp salt
Spice Paste (Bumbu Halus)
  • 7 shallots bawang merah
  • 4 cloves garlic bawang putih
  • 6 red chili peppers cabai merah keriting, stem removed
  • 2 large red peppers cabai merah besar
  • 1 inch turmeric kunyit, roasted if possible
  • 1 inch ginger jahe
  • 1 inch galangal lengkuas
  • 2 tsp salt
  • 1 tsp sugar
Aromatic additions (recommended):
  • 1 stalk lemongrass serai, bruised
  • 1 small cinnamon stick kayu manis
  • 2 Indonesian bay leaves or kaffir lime leaves daun salam or daun jeruk

Instruction
 

  1. Marinate the Beef

    Place the thinly sliced beef in a bowl. Add all dry marinade ingredients. Mix well and let rest for 20–30 minutes.

  2. Prepare and Sauté the Spice Paste

    Blend or process all spice paste ingredients until smooth.
    Heat the oil in a pot over medium heat, then sauté the spice paste until fragrant and the oil starts to separate (about 5–7 minutes).
    Add lemongrass, cinnamon, and bay leaves.

  3. Add the Beef

    Add the marinated beef to the pot. Stir until the beef changes color and absorbs the spices.

  4. Add Tamarind

    Pour in the tamarind extract (strained). Stir well to combine.

  5. Add Coconut Milk

    Pour in the coconut milk gradually while stirring. Once it begins to gently simmer, reduce the heat to low to prevent curdling.

  6. Simmer Until Tender

    Cook uncovered on low heat for 30–60 minutes until the beef is tender and the broth thickens to your liking.
    Adjust salt, sugar, or acidity as needed.

  7. Serve

    Serve hot with steamed rice. The broth should be aromatic, rich, and warmly spiced.

Notes

1. Beef Options

Use thinly sliced sirloin, flank steak, or “stir-fry beef strips” sold in U.S. and European supermarkets. Thin slices help the meat cook faster and stay tender.

2. Coconut Milk

For authentic flavor, use full-fat canned coconut milk.
If lighter broth is preferred, replace ¼ of the coconut milk with water or broth.

3. Spice Substitutions (If Needed)

  • Galangal (lengkuas) → Use extra ginger + a pinch of cinnamon (not identical, but acceptable).
  • Lemongrass (serai) → Substitute with lemon zest strips.
  • Indonesian bay leaf (daun salam) → Omit or use regular bay leaf (milder aroma).
  • Chili peppers → Use red Fresno peppers or red bell pepper for mild heat.

4. Tamarind Extract

If asam jawa is unavailable, use:
  • Tamarind paste (1 tsp diluted in warm water), or
  • 1 tsp lime juice as a last-resort substitute.

5. Preventing Coconut Milk from Curdling

  • Keep the heat low after coconut milk is added.
  • Do not rapidly boil.
  • Stir occasionally.

6. Adjusting Spice Level for American/European Palates

Reduce the chili peppers by half or replace with mild red bell pepper.
For heat lovers, add 2–4 Thai chilies.