Beef Rendang

1. 1

   Heat 2 teaspoons the oil in a deep non-stick pan over high heat.

2. 2

   Add a quarter of the steak and cook for 3 minutes or until browned.

3. 3

   Remove to a plate and repeat this 3 times with the remaining steak and oil.

4. 4

   Add the onion to the pan and cook for 2 minutes or until just tender.

5. 5

   Add the curry paste and cook for 1 minute or until fragrant.

6. 6

   Stir in the coconut milk and return the meat to the pan.

7. 7

   Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.

8. 8

   Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.

9. 9

   Serve with rice.

No additional tips available.