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Indonesian coconut beef
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| Artist: |
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| Categories: |
Asian, Beef, Coconut, Entrees, Ethnic, Exotic, Fruits, Indonesian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Boneless sirloin steak | | | -trimmed | | 3
| tbsp | Corn oil | | 1
| large | Spanish onion, sliced | | 1
| | Garlic clove, crushed | | 1
| tsp | Ground ginger | | 1
| tsp | Ground cumin | | 1
| tsp | Ground coriander | | 1
| tsp | Chili seasoning | | 2/3
| cup | Shredded coconut | | 2
| tsp | Light-brown sugar | | 1
| tbsp | Lemon juice | | 1 1/4
| cup | Beef stock | | | Thin slivers red bell pepper | | | Chopped green chilies | | | Small onion slices |
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Procedures:
| 1 | Cut steak in ? thick strips. | | 2 | Heat oil in a saucepan. | | 3 | Add spanish onion slices and garlic and fry gently until soft. | | 4 | Add beef and fry, stirring, until brown. | | 5 | Add spices to beef and cook 2 minutes. | | 6 | Add coconut, brown sugar, lemon juice and beef stock; stir well. | | 7 | Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. | | 8 | Stir mixture more frequently towards end of cooking time to prevent sticking. | | 9 | Garnish with slivers of bell pepper, green chilies and small slices onion. | | 10 | Note: if you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes |
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