Malaysian Beef Curry

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Made 2 new dishes last night, both turned out quite well. Since the ingredients didn’t call for curry at all, and lots of hot pepper, I made some modifications so little girl can enjoy also…

  • 1 lb lean beef (top round works well), trimmed
  • 1 can coconut milk
  • 1 T coriander
  • 1/2 T pepper
  • 1 stalk lemon grass in 2-3 inch pieces
  • 1″ cinnamon stick
  • 4 green cardamoms
  • 1 T Curry
  • 1/2 t hot pepper flakes
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 t salt
  • 1 t sugar
  1. Heat oil in a wok, stir fry everything except the beef, salt, sugar, and coconut milk until fragrant.
  2. Add the rest, cover, and simmer until the beef is tender, roughly 1.5 hours. If the sauce start to look dry, add some water, I added about 1 cup to mellow out the spiciness also.
  3. Serve with rice.
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