Beef Serondeng (Beef With Fried Grated Coconut)

Part A
6 slices galangal
14 shallots
4 tablespoons coriander seeds
1 teaspoon cumin seeds
4 slices ginger
3 cloves garlic
2 slices turmeric


1 teaspoon pepper
565 g rump or Scotch steak, cut into pieces


Part B
6 tablespoons oil
1 tablespoon salt
5 tablespoons sugar
3 tablespoons grated palm sugar


55g tamarind in 8 tablespoons water, squeezed and strained
565g coconut, white, coarsely grated


Method:
1. Pound A to a paste.
2. Let beef pieces simmer in 115 ml water and one-third of paste till tender and almost dry.
3. Heat 4 tablespoons oil, stir-fry remaining paste till fragrant. Add B, stir-fry for minute and remove to a dish. Rub fried paste into the grated coconut.
4. Heat 2 tablespoons oil in a pan. Add the coconut mixture and the beef. Stir-fry over a low heat till moist and fragrant. Keep stirring constantly to prevent the coconut from burning.

Indian Spiced Beef and Pumpkin

1 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon ground turmeric
1 teaspoon ground sweet paprika
750g beef rump steak, sliced thinly
1/4 cup (60g) peanut oil
1 medium onion, sliced thinly
2 cloves garlic, crushed
400g pumpkin, peeled, sliced thinly
200g baby spinach leaves


Method:


1. Combine ginger, spices and steak in medium bowl. Heat half the oil in wok or pan; stir-fry onion, garlic and steak mixture in batches until browned.
2. Heat remaining oil in wok; stir-fry pumpkin until browned and tender. Return steak mixture to wok with spinach; stir-fry until the spinach is just wilted. Serves 4.

Stir-fry Mexican Beef

750g beef eye fillet, sliced thinly
35g packet taco seasoning
2 tablespoons peanut oil
1 large red onion, sliced
1 medium red capsicum, sliced thinly
1 medium yellow capsicum, sliced thinly
4 small (520g) tomatoes, seeded, sliced
2 tablespoons chopped fresh or bottled coriander leaves


Method:


1. Combine beef and seasoning in bowl. Heat half the oil in wok or pan; stir-fry beef and onion, in batches until browned.


2. Heat remaining oil in wok; stir-fry capsicum until just tender. Return beef mixture to wok with tomatoes and coriander, stir-fry until heated through. Serves 4.