Indonesian coconut beef

I just love this style of food. I think the best restaurant meal I ever had was an Indonesian banquet one new-years' eve, in Docklands, in the Yuppie 80's - avec Filofax! This recipe was probably included in one of the seemingly 100's of dishes.

Indonesian coconut beef

Servings:	Serves 4
Calories per serving:	458
Ready in:	1 hour 5 minutes
Prep. time:	20 minutes
Cook time:	45 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review Superb 5/5 This is what food should taste like! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 675 g (1.5 lb) sirloin steak, trimmed of fat
• 3 tablespoons groundnut oil
• 1 large onion, peeled and sliced
• 3 fat garlic cloves, peeled and crushed
• 1 teaspoon ground ginger
• 1 teaspoon white cumin seeds, freshly ground
• 1 teaspoon coriander seeds, freshly ground
• 1 teaspoon chilli powder
• 150 ml shredded coconut
• 2 teaspoons jaggery or brown sugar
• 1 tablespoon lemon juice
• 284 ml (½ pint) beef stock

garnish

• Thin slivers red sweet pepper
• Chopped green chillies
• Spring onions

• 

  Same recipe, slightly different garnishing

Method

1. Heat 3/4 of the oil in a wok and add the sliced onions and garlic and gently sauté for 6 minutes.
2. Reserve the onions and garlic to a separate plate
3. Add the remaining oil, turn the heat up, brown the beef and fry for about 4 minutes per side, turning now and then
4. Remove the beef and reserve on a separate plate
5. Add the spices and stir fry for a minute.
6. Pop the onions and garlic back into the wok together with the sugar, coconut, lemon juice and beef stock, bring to the boil then immediately reduce the heat and simmer uncovered for 25 minutes.
7. Stir now and then and keep a watchful eye to ensure it does not stick and burn. By this time most of the liquid should have reduced.
8. Add the beef back to the wok and reheat for the remaining 5 minutes
9. Serve

Serving suggestions

Serve with plain boiled rice, garnished with red peppers, onions and chillies.

Chef's notes

Use pre-ground spices if you don't have the whole spices.

Chef's notes

I've used a mixture of dried coconut flakes and desiccated coconut plus a few tablespoons of coconut block to make it extra coconutty, without adding extra liquid.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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