Indonesian Beef Curry with Coconut Rice

The flavor and smell is unreal! This dish is gluten free, and also makes a great freezer meal. It is great for a weeknight or can be used for a special meal.

INGREDIENTS
  

Curry

  • 1 TBSP olive oil
  • 1½ lbs. steak, sliced in to 2 inch strips top round, petite sirloin or flank steak are good picks
  • 1½ TBSP olive oil
  • ½ cup sweet onion, finely chopped
  • 2 TBSP ginger, fresh and minced or grated
  • 6 cloves garlic, peeled and minced
  • 1-2 jalapeno peppers, finely chopped
  • 2 tsp coriander
  • 1½ tsp cumin
  • 1 tsp cardamom
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 cup vegetable or chicken broth
  • 1 TBSP lime juice

Coconut Rice

  • 1¼ cup water
  • 1 cup uncooked basmati rice
  • 1 cup coconut milk, canned
  • ¼ tsp salt

INSTRUCTIONS
 

Curry

  • Begin by prepping the seasonings, herbs and spices.
    Chop the onion, jalapenos (leaving seeds in for more heat), mince garlic and ginger and place all together in a prep bowl.
    Measure all the ground spices together into a prep bowl, including the salt and pepper.
  • Heat a large skillet or pot, add in the 1 Tablespoon of olive oil. Put the beef in a single layer. Turn and stir the beef pieces just enough to brown the edges. Do not fully cook. Remove the beef to a clean plate or in a bowl and set aside. Do in two batches if needed.
  • Reduce heat. Add the rest of the oil. Add in the onions, peppers, garlic and ginger. Sautee for a few minutes.
  • Add in the bowl of spices to the pot or skillet. Stir over the heat just long enough to activate the spices and heat them. Just about 30 seconds.
  • Add broth to the skillet. Whisk or stir over low heat. Add the Beef back into the pot.
    **If doing a freezer meal, remove from heat at this point. Cool then freeze flat in a gallon sized freezer bag. When ready to use, thaw safely and then put back into a hot skillet and continue on with the recipe.
  • Turn heat to low, cover tight with a lid and let simmer for about 20 - 25 minutes until the beef is tender.
    **While the beef is simmering, start the rice.
  • Uncover beef. If the sauce is runny let simmer a bit longer till it thickens.
    Serve over rice.

Coconut Basmati Rice

  • Rinse the basmati rice in a thin mesh strainer.
  • Add all the ingredients into a medium size saucepan. Bring to a boil. Cover and turn down to a simmer for 15-18 minutes. You know it's down when there is no liquid sitting in the bottom of the pan. Fluff with a fork and serve with the beef on top.

July 2015 Makes great leftovers - omitted peppers, ground cumin and cardamom pods. Substituted arborio for basmati rice and beef for vegetable broth.

September 2015 Substituted ground beef for top round
 

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