Soto Madura

Step 1

Pat the beef cubes dry with paper towels on all sides, removing excess moisture so they brown instead of steam.

Step 2

Slice the fresh ginger lengthwise into thin coins about 1/8 inch thick, then cut each coin lengthwise into thin matchsticks.

Step 3

Smash the garlic cloves with the flat side of a knife until split open, loosening the skin so they flavor the broth easily.

Step 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.

Step 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.

Step 6

Flip each piece with tongs and cook the other side for 2 more minutes until golden, then transfer to a clean plate.

Step 7

Repeat the browning process with the remaining beef cubes, then set all browned beef aside on the plate.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 13

Ladle the soup into two bowls, dividing the beef and broth equally; serve immediately while steaming hot.