Beef Rendang

• 1 tbsp peanut oil
• 1 tbsp grated ginger
• 2 1/4 lbs beef top round steak, cut into 3/4-inch cubes
• 1 cup rendang curry paste
• 2 stalks lemongrass, trimmed
• 4 cups chicken stock
• 1 cup coconut milk
• 1 None birds-eye chili pepper, quartered lengthwise with stem still attached, for garnish
• None None Coconut flakes, for garnish

1. Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
2. Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
3. Remove lemongrass and serve topped with chili pepper and coconut.

peanut oil, ginger, beef, rendang curry, stalks lemongrass, chicken stock, coconut milk, birdseye chili pepper, coconut flakes

Taken from recipes-plus.com/api/v2.0/recipes/33538 (may not work)