Beef Rendang

Directions

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.