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.

Indonesian coconut beef 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.

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, indonesian coconut beef. It is one of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Indonesian coconut beef is one of the most popular of current trending meals on earth. It is simple, it's fast, it tastes yummy. It is appreciated by millions every day. Indonesian coconut beef is something that I've loved my entire life. They're fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have indonesian coconut beef using 15 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Indonesian coconut beef:

{Make ready 1 1/2 lb of Boneless sirloin steak trimmed.
{Make ready 3 tbsp of Corn oil.
{Get 1 large of Spanish onion sliced.
{Make ready 1 clove of Garlic crushed.
{Take 1 tsp of Ground ginger.
{Get 1 tsp of Ground cumin.
{Take 1 tsp of Ground coriander.
{Make ready 1 tsp of Chili seasoning.
{Make ready 2/3 cup of Shredded unsweetened coconut.
{Prepare 2 tsp of Light brown sugar.
{Take 1 tbsp of Lemon juice.
{Get 1 1/4 cup of Beef stock.
{Get 1 of Thin slivers red bell pepper.
{Get 1 of Chopped green chilies.
{Make ready 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.

Instructions to make Indonesian coconut beef:

Cut steak in 1/2 inch thick strips..
Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown..
Add the spices to the beef and cook for 2 minutes..
Add coconut, brown sugar, lemon juice, and beef stock; stir well..
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..
Garnish with slivers of bell pepper green chilies and small slices of onion..
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.

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