Coconut Beef
Such an easy but really tasty dish. I always cook this in a large wok as that's how my mother taught me.
Such an easy but really tasty dish. I always cook this in a large wok as that's how my mother taught me.
- Carbohydrate 16.3572804013086 g
- Cholesterol 120.769225 mg
- Fat 81.693024291592 g
- Fiber 0.924075013989327 g
- Protein 35.3337620271092 g
- Saturated Fat 56.1439178470739 g
- Serving Size 1 1 Serving (446g)
- Sodium 209.5725449598 mg
- Sugar 15.4332053873192 g
- Trans Fat 6.99195161240729 g
- Calories 912 calories
Step-by-step
- Pour the coconut into wok.
- Mix in the garlic, ginger, tumeric, chili powder, bay leaf and salt.
- Add crushed shallots.
- Bring to a simmer and then add the meat.
- Bring to the boil and turn down the heat and simmer very slowly until the sauce thickens.
- This will take up to 3 hours.
- Serve with rice or jacket potato.
Deep golden coconut oil pools at the surface of the wok while tender pieces of stewing steak absorb aromatics over a three-hour simmer. Long cooking breaks down tough collagen in the meat, transforming chuck or stewing cuts into soft morsels. High saturated fat content from two tins of coconut milk requires a wide wok or heavy-bottomed Dutch oven to allow steady evaporation. Narrow pots trap steam, preventing the sauce from reducing down to a thick glaze that coats the back of a spoon.
Stewing steak demands sustained, gentle heat rather than a rapid boil, which can toughen muscle fibers. Simmer the mixture uncovered so moisture escapes efficiently. If fresh shallots are unavailable, substitute yellow onions at a one-to-one ratio by weight, though shallots impart a sharper allium bite that cuts through the rich coconut milk. Ground turmeric adds earthy warmth and color, but fresh grated turmeric root can replace the dry spice using a one-and-a-half to one ratio due to higher moisture content.
Prepared batches store well in airtight containers in the refrigerator for up to four days. Freezing is also effective for up to three months. Thaw frozen portions overnight in the refrigerator before reheating gently on the stovetop over medium-low heat with a splash of water to restore the sauce consistency.
