Beef Rendang

• 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

1. Heat oil in a large skillet on high heat. Brown beef in batches for 2-3 mins. Remove from pan.
2. Saute onion and garlic in same pan for 5 mins. Add curry paste and cook for 1 min, or until aromatic.
3. 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.
4. Meanwhile, for the salad, combine all ingredients in a medium bowl. Sprinkle over curry to serve.

oil, beef sirloin steak, onion, garlic, rendang curry, vegetable stock, coconut milk, carrots, eggplant, flaked coconut, green beans, salad, green onions, fresh cilantro, fresh mint, chili peppers

Taken from recipes-plus.com/api/v2.0/recipes/34789 (may not work)