Beef Rendang - cooking recipe

Ingredients

2 tablespoons vegetable oil
2 lbs steak, cut into 3 cm pieces
1 onion, finely chopped
1 (2 ounce) packet rendang curry paste
1 (400 ml) can coconut milk
1/2 cup desiccated coconut
2 tablespoons soy sauce (ketcap manis suggested)

Preparation

Heat 2 teaspoons the oil in a deep non-stick pan over high heat.
Add a quarter of the steak and cook for 3 minutes or until browned.
Remove to a plate and repeat this 3 times with the remaining steak and oil.
Add the onion to the pan and cook for 2 minutes or until just tender.
Add the curry paste and cook for 1 minute or until fragrant.
Stir in the coconut milk and return the meat to the pan.
Bring to the boil, then reduce the heat to medium-low and cook uncovered for 1 1/4 hours or until tender.
Add the coconut and ketcap manis and cook, stirring for a further 15 minutes or until the liquid has evaporated.
Serve with rice.