Coconut Beef

READY IN: 50mins
Recipe by Parsley

Indonesian recipe. Serve over rice or Asian noodles

Top Review by dr ken

Fantastic recipe. Made the dry version as presented; only change I made was using juice of 1/2 lime instead of the lemon to give a little more zip - an excellent modification. Moister version with coconut milk sounds excellent, too, but wasn't having w/rice to soak it up, and the concentration and intensity of flavors you get with the dry version is well worth it. I expect I'll try this again using other meats as well - lamb or chicken should stand up well; pork, seafood, or tofu probably less well, as the sauce might overwhelm them. I'll add more spices next time, but that's just me...

Ingredients Nutrition

Directions

  1. Heat oil in a large skillet/wok. Add Spanish onion slices and garlic and fry gently until soft.
  2. Add beef strips and fry, stirring, until brown.
  3. Add the spices to beef and cook 2 minutes.
  4. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 20-30 minutes, stirring occasionally, or until mixture is thickened and dry. (Cook only 20 minutes for a moister mixture).
  5. **Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper and green chilies .

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