Homemade Beef Floss (Abon Sapi)

Make the traditional homemade beef floss Indonesian version a.k.a abon sapi, at home with this easy recipe! Enjoy the savory, slightly sweet, and aromatic shredded beef that’s perfect for anything and any meal! This light and cottony condiment is specifically delicious on top of rice and buns (bread)!

Meat Floss

Homemade meat floss has many names all around the world, when I surf the internet, the most searched meat floss is Meat floss (肉鬆), or Rousong in Chinese, (which mostly consists of pork lean) and Meat Floss (Dambu Nama) From Nigerian is a beef made. Nonetheless, they share the same visual, maybe they just use different seasonings. We called it the same, but has another name for each country to call it, the same as today’s recipe that I will share which is Homemade beef floss or abon sapi!

At its core, meat floss is made from finely shredded, seasoned meat—here, beef—that’s cooked until completely dry. This gives it a light, fluffy texture that works as a flavorful topping for rice, bread, silken tofu, or baked goods like buns and sandwiches. It’s the perfect way to add both texture and a touch of savory flavor to a variety of dishes!

Personally, I can’t get enough of meat floss—it’s hard to resist its savory, slightly sweet flavor and aromatic spices. The soft, fluffy texture melts in your mouth and has a delightful crunch. This easy-to-make dish is sure to become a favorite. The process involves slowly simmering lean beef until tender, shredding it finely, and then cooking it over low heat until it transforms into fluffy, dry, cottony strands. It’s a wonderful complement to almost any meal!

It’s quite easy to make. I am sure you’ll be hooked on it after trying it for the first time, to prepare it, lean beef is slowly simmered until tender, shredded into fine pieces, and dried in a wok over low heat until it becomes fluffy, dry, and cottony. It is a great addition to any meal!

Let’s dive into how to make homemade beef floss right now!

Ingredients of Homemade Beef Floss (Abon Sapi)

• Beef Tenderloin – This cut is tender and shreds well, making it ideal for abon sapi, as it will break down to a soft, flossy texture. While most cuts of beef would work well for this recipe, I recommend brisket, chuck, shank, or round roast. 
• Shallot and Garlic – Adds a robust, aromatic base, complementing the flavor profile and both are common in Indonesian cuisine.

• Turmeric – Gives a warm, earthy flavor and adds a golden hue to the dish.
• Ginger – Adds a touch of warmth and mild spiciness, balancing the overall flavor.
• Galangal – A fragrant spice similar to ginger but with a more citrusy and piney note, often used in Southeast Asian cuisine.
• Candlenut – Adds creaminess and acts as a natural thickener. Macadamia nuts can be substituted if needed.
• Coriander Powder – Brings a warm, citrusy, and slightly nutty flavor, commonly used in Indonesian spice blends.
• Aromatics including Bay Leaves – Add a subtle herbal aroma to the dish, enhancing its depth. Lime Leaves – Imparts a fresh, citrusy aroma and flavor, And Lemongrass
• Salt – Essential for balancing flavors
• Beef Stock Powder – Adds an extra layer of beefy flavor, making the dish richer.
• Coconut Cream – Adds creaminess and a hint of coconut flavor, helping to achieve a silky texture for the floss.
• Coconut Sugar or Palm Sugar – Add a hint of sweetness, balancing the savory elements and giving a slight caramel flavor.
• Cooking Oil – Used to sauté the spices and cook the beef, helping achieve the desired texture.

Let’s Make Homemade Beef Floss (Abon Sapi)

Prepare the Beef: Slice the beef into chunks and boil over medium-high heat until tender, about 1.5 to 2 hours. Drain and set aside, reserving 1 cup of the boiling water for later.

Make the Spice Paste: Using a hand blender or wet mill, blend the shallots, garlic, turmeric, ginger, galangal, candlenut, and coriander powder until smooth.

Shred the Beef: Use a mortar and pestle to pound the boiled beef until it breaks into fine shreds. Alternatively, you can use forks to shred the beef if you prefer.

Sauté the Spice Mixture: In a large pan or wok, heat cooking oil over medium heat. Add the spice mixture along with the bay leaves, lime leaves, and lemongrass, and sauté until fragrant, about 5 minutes.

Combine Ingredients: Pour in the reserved 1 cup of beef boiling water, then add salt, beef stock powder, coconut cream, and coconut sugar. Stir until the coconut sugar is dissolved and well combined.

Cook the Beef: Add the shredded beef to the pan and stir to mix everything evenly. Cook over low heat, stirring frequently to prevent burning, until the beef dries out and becomes fluffy, flossy, and crispy to your liking. This can take around 30-40 minutes.

Cool and Store: Remove from heat and let the beef floss cool completely before storing it in an airtight container.

Voila! your homemade beef floss- abon sapi is ready, enjoy to sprinkle on top of your rice or bread!

Recipe Notes and Storage Tips

• Ideally, abon sapi tastes sweeter, but based on your preference, you can add some spicy, too while drying the beef floss
• Adding aromatics like bay leaves, lime leaves, lemongrass, and ginger during cooking helps mask any residual smell. You could also add a few cloves or cardamom pods while boiling the beef, as they add a pleasant aroma.
• While boiling the beef, skim off any foam or impurities that rise to the surface. These often contain compounds that contribute to a strong smell.
• If the smell persists, you can discard the first batch of boiling water after about 10-15 minutes, then refill the pot with fresh water and continue boiling until the beef is tender.

Here are some storage tips to keep your abon sapi (beef floss) fresh and delicious;

1. Ensure the beef floss has cooled completely after cooking and store the cooled beef floss in an airtight container or glass jars with tight lids or sealed plastic containers to protect it from moisture and maintain its crispy texture.
2. If you’re planning to consume it within a few days, you can store it at room temperature in a cool, dry place. Avoid areas near the stove or windows where temperature fluctuations and humidity are common.
3. For longer storage (up to 2-3 weeks), keep the beef floss in the refrigerator.
4. Beef floss freezes well and can be stored in the freezer for up to 3 months. Thaw in the fridge overnight when ready to use. Don’t forget to reheat it in a dry pan over low heat for a few minutes to restore its texture.

OTHER TEMPEH VARIATIONS YOU NEED TO TRY:

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