Beef Rendang

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Prep:

I found this in a magazine loaned to me by my neighbour. I just happen to have some skirt steak (which the recipe asks for) in my freezer, so will try this soon.

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Ingredients [?]

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  • add   1 onion
  • add   2 tablespoons vegetable oil
  • add   1/2 cup desiccated coconut
  • add   2 lbs steak
  • add   1 (2 ounce) packet rendang curry paste
  • add   2 tablespoons soy sauce (ketcap manis suggested)
  • add   1 (400 ml) can coconut milk

Instructions

  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.