Beef Rendang

Beef Rendang

czwartek, 23 stycznia 2014

Beef Rendang

Time: 2 hrs 5 mins

Ingredients

• 2 tablespoons vegetable oil
• 2 lbs steak, cut into 3 cm pieces
• 1 onion, finely chopped
• 1 (2 ounce) packet rendang curry paste
• 1 (400 ml) can coconut milk
• 1/2 cup desiccated coconut
• 2 tablespoons soy sauce (ketcap manis suggested)

Directions

• 1 Heat 2 teaspoons the oil in a deep non-stick pan over high heat.
• 2 Add a quarter of the steak and cook for 3 minutes or until browned.
• 3 Remove to a plate and repeat this 3 times with the remaining steak and oil.
• 4 Add the onion to the pan and cook for 2 minutes or until just tender.
• 5 Add the curry paste and cook for 1 minute or until fragrant.
• 6 Stir in the coconut milk and return the meat to the pan.
• 7 Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
• 8 Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
• 9 Serve with rice.