Beef Rendang

• 1/4 cup mild olive oil
• 4 shallots
• 1 mild red chile pepper, seeds removed, or to taste
• 3 large cloves garlic, minced
• 2 teaspoons shrimp paste
• 1 2-inch piece fresh lemongrass
• 1 2-inch piece fresh ginger root
• 1 teaspoon ground turmeric
• 3/4 cup coconut milk, or as needed
• 1/3 cup palm sugar
• 4 kaffir lime leaves
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons sea salt, or to taste
• 2 teaspoons ground white pepper
• 2 1/4 pounds beef sirloin, cubed

1. Blend olive oil, shallots, chile pepper, garlic, shrimp paste, lemon grass, ginger root, and turmeric together in the bowl of a food processor until smooth paste forms, 30 seconds to 1 minute.
2. Heat paste in a large saucepan over medium heat until very fragrant, about 3 minutes. Add coconut milk, palm sugar, kaffir lime leaves, cinnamon, cloves, sea salt, and white pepper. Bring mixture to a boil and cook until thickened slightly, about 10 minutes. Stir in beef; reduce heat to gentle simmer. Cook mixture until beef is tender and sauce is thick, stirring occasionally, about 20 minutes. Remove kaffir lime leaves to serve.

olive oil, shallots, red chile pepper, garlic, shrimp paste, fresh lemongrass, ginger root, ground turmeric, coconut milk, palm sugar, lime leaves, ground cinnamon, ground cloves, salt, ground white pepper, beef sirloin

Taken from www.allrecipes.com/recipe/246076/beef-rendang/ (may not work)