Name: Lemongrass and Lime Soto Bandung with Beef and Vegetables
Total time: 87 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500g beef chuck; 1 onion; 2 cloves garlic; 1/2 tsp ground cumin; 1/2 tsp turmeric; 1/2 cup carrots; 1/2 cup potatoes; 1/2 cup green beans; 1/2 cup daikon; 1/2 cup fried soybeans; 1/2 tsp salt; 1/2 tsp pepper; 1 stalk lemongrass; 1 tbsp lime zest

Lemongrass and Lime Soto Bandung with Beef and Vegetables

Introduces bright, citrusy notes with lemongrass and lime zest for freshness.

87 minutes4 servings

Method

Crush lemongrass and add during preparation. Zest lime and add during preparation.
In a pot, brown the beef with onion, garlic, cumin, and turmeric. Add water to cover and simmer for 1 hour.
Add carrots, potatoes, green beans, salt, and pepper. Cook for another 20 minutes until vegetables are tender.
Stir in daikon and fried soybeans. Cook for 5 minutes.
Serve hot with rice or bread.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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