Kerabu Daging

Kerabu Daging is a vibrant warm beef salad with bright lime, sharp shallot, fiery chili, and the distinctive perfume of kaffir lime leaf and lemongrass. Toasted coconut adds nutty richness and texture, making the dish intensely aromatic yet light and fresh.

Nutrition · per serving

252kcal

28gProtein

8gCarbs

12gFat

3gFiber

2 servings

Ingredients

14 items

Beef and aromatics

beef sirloin, thinly sliced against the grain220 g

lemongrass, tender inner part only, very finely sliced1 stalk (15 g)

shallot, very thinly sliced60 g

red chili, thinly sliced1 small (8 g)

bird's eye chili, thinly sliced1 small (3 g)

kaffir lime leaves, very finely shredded2 leaves (1 g)

fresh mint leaves, torn if large10 g

fresh coriander leaves8 g

Kerisik and dressing

desiccated coconut25 g

lime juice, freshly squeezed25 ml

fish sauce12 ml

palm sugar, finely grated4 g

neutral oil5 ml

fine salt1 g

Tips

•For a true 15-minute version, use very thinly sliced tender beef so it cooks in under 2 minutes.
•If you prefer a more traditional boiled texture, you can briefly poach the beef instead of searing, but searing gives better flavour in this time frame.
•Serve on lettuce leaves or with sliced cucumber for a low-carb accompaniment.
•Slice kaffir lime leaves as finely as possible; thick strips can be tough to eat.

Steps

1
Put a small dry skillet over medium heat. Toast the desiccated coconut for 2-3 minutes, stirring constantly, until deep golden and fragrant; do not let it scorch, as burnt coconut turns bitter. Transfer immediately to a bowl to stop the cooking.
25 g desiccated coconut
2
In the same skillet, heat the neutral oil over high heat. Add the beef in a single layer and sear for about 1-2 minutes, turning once, until just cooked but still tender. Season lightly with salt. Remove from the heat; if the pan crowds, cook in two quick batches so the beef browns instead of steaming.
5 ml neutral oil220 g beef sirloin, thinly sliced against the grain1 g fine salt
3
While the beef cooks, make the dressing by mixing the lime juice, fish sauce, and palm sugar in a large bowl until the sugar dissolves. The dressing should taste sharp, salty, and lightly sweet.
25 ml lime juice, freshly squeezed12 ml fish sauce4 g palm sugar, finely grated
4
Add the hot beef to the dressing and toss for 30 seconds so it absorbs the seasoning. Then add the lemongrass, shallot, red chili, bird's eye chili, and kaffir lime leaves. Toss well to lightly wilt the shallot and release the citrusy aroma of the herbs.
220 g beef sirloin, thinly sliced against the grain1 stalk (15 g) lemongrass, tender inner part only, very finely sliced60 g shallot, very thinly sliced1 small (8 g) red chili, thinly sliced1 small (3 g) bird's eye chili, thinly sliced2 leaves (1 g) kaffir lime leaves, very finely shredded
5
Fold in the toasted coconut, mint, and coriander just before serving so the herbs stay fresh and the coconut keeps some texture. Taste and adjust with a few extra drops of lime juice or fish sauce if needed. Serve immediately.
25 g desiccated coconut10 g fresh mint leaves, torn if large8 g fresh coriander leaves

Origin & History

Kerabu is a broad Malaysian salad tradition built around fresh herbs, chilies, and a punchy sour-salty dressing. Kerabu daging is especially popular in the Malay east coast and northern regions, where beef is often paired with aromatic local ingredients such as lemongrass, torch ginger, lime, and coconut.

malaysian beef salad lowcarb herbs quick spicy

Do even more with Gourmate

Cook this recipe in Gourmate — your AI meal planning app.

Plan Meals

Weekly planner at a tap

Ask Questions

Chat with your AI chef

Adjust Recipe

Scale servings & swap ingredients

Cook Mode

Step-by-step guidance

Kitchen Timers

Built-in timers & alerts

Grocery List

Auto-generated shopping lists

Open in App Download Gourmate

Steps

Put a small dry skillet over medium heat. Toast the desiccated coconut for 2-3 minutes, stirring constantly, until deep golden and fragrant; do not let it scorch, as burnt coconut turns bitter. Transfer immediately to a bowl to stop the cooking.

25 g desiccated coconut

In the same skillet, heat the neutral oil over high heat. Add the beef in a single layer and sear for about 1-2 minutes, turning once, until just cooked but still tender. Season lightly with salt. Remove from the heat; if the pan crowds, cook in two quick batches so the beef browns instead of steaming.

5 ml neutral oil220 g beef sirloin, thinly sliced against the grain1 g fine salt

While the beef cooks, make the dressing by mixing the lime juice, fish sauce, and palm sugar in a large bowl until the sugar dissolves. The dressing should taste sharp, salty, and lightly sweet.

25 ml lime juice, freshly squeezed12 ml fish sauce4 g palm sugar, finely grated

Add the hot beef to the dressing and toss for 30 seconds so it absorbs the seasoning. Then add the lemongrass, shallot, red chili, bird's eye chili, and kaffir lime leaves. Toss well to lightly wilt the shallot and release the citrusy aroma of the herbs.

220 g beef sirloin, thinly sliced against the grain1 stalk (15 g) lemongrass, tender inner part only, very finely sliced60 g shallot, very thinly sliced1 small (8 g) red chili, thinly sliced1 small (3 g) bird's eye chili, thinly sliced2 leaves (1 g) kaffir lime leaves, very finely shredded

Fold in the toasted coconut, mint, and coriander just before serving so the herbs stay fresh and the coconut keeps some texture. Taste and adjust with a few extra drops of lime juice or fish sauce if needed. Serve immediately.

25 g desiccated coconut10 g fresh mint leaves, torn if large8 g fresh coriander leaves

Origin & History