Beef Malay with Steamed Basmati Rice and Pineapple Salad

Des Cahill serves up some delicious beef and serves it with basmati rice and pineapple salad.

Ingredients


  • 1 kg beef flank (cut into thin strips)
  • 2 onions (peeled and sliced)
  • 2 tblsp groundnut oil
  • 2 onions (peeled and thinly sliced)
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400 ml coconut milk
  • 100 ml chicken stock
  • 1 tsp palm sugar (or soft brown sugar)
  • 2 tblsp light soy sauce
  • 2 tblsp fish sauce
  • small bunch coriander leaves (roughly chopped)
  • sea salt and freshly ground black pepper
  • 150 g basmatic rice
  • for the curry paste:
  • 4 large shallots (peeled and chopped)
  • 5 garlic cloves (peeled and roughly chopped)
  • 5 cm piece fresh root ginger (peeled and chopped)
  • 3 lemon grass stalks (trimmed and thinly sliced)
  • 4–5 long, red chillies (trimmed, deseeded and roughly chopped)
  • 1 tsp ground turmeric
  • 2 tblsp water
  • for the pineapple salad:
  • ½ pineapple (diced)
  • 1 small red onion (trimmed and diced)
  • 2 tomatoes (diced)
  • ½ cucumber (de-seeded and diced)
  • 4 sprigs coriander (chopped)

Method

  1. First make the curry paste by placing the shallots, garlic, ginger, lemon grass, chillies, turmeric and water in a food processor and blending until it is a smooth paste.
  2. Place the oil in a pot over a medium heat and stir in the paste and cook for about 2 minutes. Add the sliced onions and cook them off for 4-5 minutes until soft. Then add the beef and stir until its coated with the paste, and cook out for 5 minutes.
  3. Then add the kaffir leaves, cinnamon and star anise and pour in the coconut milk and chicken stock, bring everything to just under the boil and reduce the heat to a simmer. Stir in the sugar, soy and fish sauce and leave over a medium heat for 1 ½ to 2 hours.
  4. Meanwhile make the pineapple salad by placing the pineapple, red onion, tomatoes, cucumber and coriander in a bowl and season. Cook the rice according to the packet instructions.
  5. When the meat is tender remove from heat and sprinkle with chopped coriander. Serve with rice and pineapple salad.




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