Beef Rendang - cooking recipe

Ingredients

2 tbsp oil
1 lb beef sirloin steak, trimmed and cut into 3/4-inch pieces
1 None onion, thinly sliced
2 cloves garlic, crushed
1/2 cup rendang curry paste
1 cup vegetable stock
1 cup coconut milk
2 None carrots, halved and sliced
1 small eggplant, diced
1/4 cup flaked coconut, toasted
7 oz green beans, trimmed and chopped
None None FOR THE SALAD
4 None green onions, thinly sliced
1/4 cup fresh cilantro leaves
1/4 cup fresh mint leaves
2 None bird's-eye chili peppers, thinly sliced

Preparation

Heat oil in a large skillet on high heat. Brown beef in batches for 2-3 mins. Remove from pan.
Saute onion and garlic in same pan for 5 mins. Add curry paste and cook for 1 min, or until aromatic.
Return beef to pan with stock, coconut milk, carrots, eggplant and coconut. Bring to a boil. Reduce heat to low; simmer for 20 mins. Add green beans. Simmer for 3-5 mins, until vegetables are tender.
Meanwhile, for the salad, combine all ingredients in a medium bowl. Sprinkle over curry to serve.