Beef in a rich and spicy coconut sauce
1 kg chuck steak
2 tablespoons vegetable oil
1 large onion diced
4 garlic cloves minced
3 slices of fresh ginger
1 tablespoon ground coriander
1 - 2 tablespoons sambal terasi*
1 lemongrass stalk cut in half
1 x 400ml Premium TCC coconut cream
salt & cracked pepper to taste
Cut the chuck steak into 3cm cubes. Do not remove any of the fat, as this will render down and add flavour to the dish.
In a large non-stick pot pour in the oil and fry off the onions, garlic and ginger until soft.
Add the coriander, sambal terasi and lemongrass. Stir to combine and cook for a further minute.
Toss in the meat and stir to coat with spice mix, no need to brown.
Pour over the coconut cream and fill the can with water. Add to the meat to just cover. Salt & pepper to taste. Stir to combine. Bring to the boil, reduce heat and cover, stir occasionally until the meat is nice and tender.
Once the meat is lovely and soft, remove lid and increase to heat to medium to help reduce the sauce. Stirring occasionally to ensure that it does not burn on the bottom and to break up the meat slightly. Be careful not to let it dry out, you want some sauce.
Enjoy with fluffy jasmine rice or nasi goreng.
*sambal terasi is very hot, so add with caution.
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