Recipe: Appetizing Indonesian coconut beef

Indonesian coconut beef. This is a simplified version of beef rendang, a dry-style curry usually involving a long, slow simmer in coconut milk spiked with an aromatic spice paste. The fall-apart tender beef is left coated with a thick, rich and intensely. Stir frequently as the sauce thickens.

OK, so it is not quick to make, but it is worth the wait. Cut the beef against the grain into the required size, wash and drain all excess water. How to make the Indonesian spice paste. You can cook Indonesian coconut beef using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Indonesian coconut beef

1. You need 1 1/2 lb of Boneless sirloin steak trimmed.
2. It's 3 tbsp of Corn oil.
3. It's 1 large of Spanish onion sliced.
4. You need 1 clove of Garlic crushed.
5. Prepare 1 tsp of Ground ginger.
6. You need 1 tsp of Ground cumin.
7. Prepare 1 tsp of Ground coriander.
8. You need 1 tsp of Chili seasoning.
9. It's 2/3 cup of Shredded unsweetened coconut.
10. You need 2 tsp of Light brown sugar.
11. You need 1 tbsp of Lemon juice.
12. You need 1 1/4 cup of Beef stock.
13. You need 1 of Thin slivers red bell pepper.
14. You need 1 of Chopped green chilies.
15. You need 1 small of slices onion.

Lower heat to medium; add oil to pan. Braised in coconut milk with a host of spices and aromatics, rendang is a luscious Indonesian beef stew served at all manner of special occasions. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks.

Indonesian coconut beef step by step

1. Cut steak in 1/2 inch thick strips..
2. Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown..
3. Add the spices to the beef and cook for 2 minutes..
4. Add coconut, brown sugar, lemon juice, and beef stock; stir well..
5. Simmer gently uncovered 30 to 35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards the end of cooking time to prevent sticking..
6. Garnish with slivers of bell pepper green chilies and small slices of onion..
7. If you prefer a more moist mixture, cook 20 to 25 minutes instead of 30 to 35 minutes..

Add coconut, brown sugar, lemon juice and beef stock; stir well. Stir mixture more frequently towards end of cooking time to prevent sticking. Sprinkle beef with salt and pepper. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil.