Rendang Padang(Spicy Beef From Padang, Sumatra-Indonesia.)

• 1 lb. lean beef, sliced against the grain into bite size pieces
• 1 medium red onion, minced
• 3 to 4 cloves garlic, mashed
• 3 kemiri (Macadamia) nuts, crushed
• 2 Tbsp. fresh ginger, grated
• 2 Tbsp. brown sugar
• 2 Tbsp. lemon or lime juice
• 1 tsp. salt
• 1 tsp. coriander powder
• 1 to 1 1/2 tsp. dried red chili flakes
• 1 tsp. lemon grass powder
• 1/2 tsp. cumin
• 2 Tbsp. turmeric
• 2 Tbsp. cooking oil
• 2 Tbsp. water
• 1 c. unsweetened coconut milk
• 1 c. water
• 1/2 c. freshly grated or unsweetened dry coconut flakes
• 2 bay leaves (optional)

1. Combine the seasoning ingredients, oil and water in a big bowl. Stir and mix well. Add the meat and toss to coat evenly. Allow to marinate at room temperature for 1/2 to 1 hour, stirring occasionally.

lean beef, red onion, garlic, nuts, fresh ginger, brown sugar, lemon, salt, coriander powder, red chili, lemon grass powder, cumin, turmeric, cooking oil, water, unsweetened coconut milk, water, freshly grated, bay leaves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=687614 (may not work)