Indonesian coconut beef
Indonesian coconut beef | |
---|---|
Best recipe reviewSuperb 5/5 This is what food should taste like! The Judge |
Servings: | Serves 4 |
Calories per serving: | 458 |
Ready in: | 1 hour 5 minutes |
Prep. time: | 20 minutes |
Cook time: | 45 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 20th January 2013 |
I just love this style of food. I think the best restaurant meal I ever had was an Indonesian banquet one new-years' eve, in Docklands, in the Yuppie 80's - avec Filofax! This recipe was probably included in one of the seemingly 100's of dishes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 675 g (1.5 lb) sirloin steak, trimmed of fat
- 3 tablespoons groundnut oil
- 1 large onion, peeled and sliced
- 3 fat garlic cloves, peeled and crushed
- 1 teaspoon ground ginger
- 1 teaspoon white cumin seeds, freshly ground
- 1 teaspoon coriander seeds, freshly ground
- 1 teaspoon chilli powder
- 150 ml shredded coconut
- 2 teaspoons jaggery or brown sugar
- 1 tablespoon lemon juice
- 284 ml (½ pint) beef stock
garnish
- Thin slivers red sweet pepper
- Chopped green chillies
- Spring onions
-
Same recipe, slightly different garnishing
Method
- Heat 3/4 of the oil in a wok and add the sliced onions and garlic and gently sauté for 6 minutes.
- Reserve the onions and garlic to a separate plate
- Add the remaining oil, turn the heat up, brown the beef and fry for about 4 minutes per side, turning now and then
- Remove the beef and reserve on a separate plate
- Add the spices and stir fry for a minute.
- Pop the onions and garlic back into the wok together with the sugar, coconut, lemon juice and beef stock, bring to the boil then immediately reduce the heat and simmer uncovered for 25 minutes.
- Stir now and then and keep a watchful eye to ensure it does not stick and burn. By this time most of the liquid should have reduced.
- Add the beef back to the wok and reheat for the remaining 5 minutes
- Serve
Serving suggestions
Serve with plain boiled rice, garnished with red peppers, onions and chillies.
Chef's notes
Use pre-ground spices if you don't have the whole spices.
Coconut shredder working in a 10 second video
Chef's notes
I've used a mixture of dried coconut flakes and desiccated coconut plus a few tablespoons of coconut block to make it extra coconutty, without adding extra liquid.
Peeling ginger
There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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