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...
- 3 tablespoons vegetable oil
- 1 large Spanish onion, sliced thinly
- 3 garlic cloves, crushed
- 1 1⁄2 lbs boneless sirloin steaks, trimmed and cut into 1/2-inch strips
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon chili powder
- 2⁄3 cup shredded coconut
- 2 teaspoons light-brown sugar
- 1 tablespoon lemon juice
- 1 1⁄4 cups beef stock
- thin slivers red bell pepper
- chopped green chili
Directions See How It's Made
- Heat oil in a large skillet/wok. Add Spanish onion slices and garlic and fry gently until soft.
- Add beef strips and fry, stirring, until brown.
- Add the spices to beef and cook 2 minutes.
- 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).
- **Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper and green chilies .