Beef Rendang

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.

• Ready In: 2 hrs 5 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 2  lbs  steak, cut into 3 cm pieces
• 1  onion, finely chopped
• 1 (2 ounce) packet  rendang curry paste
• 1 (400 ml) can coconut milk
• 1⁄2 cup  desiccated coconut
• 2  tablespoons soy sauce (ketcap manis suggested)

Directions

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.