Chinese-style Beef with Coconut Milk

Tender beef cubes that pull apart with a fork, coated in a smooth, glossy ivory sauce. The sweet coconut aroma balances the depth of soy sauce and the kick of chili.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 781
• Protein: 46 g
• Carbs: 21 g
• Fat: 65 g

Ingredients

• 800 g Beef chuck ( cut into 3cm cubes )
• 400 ml Coconut milk
• 1 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 3 tbsp soy sauce
• 2 tbsp Peanut oil
• 1 tsp Ginger ground
• 1 pinch Hot pepper en poudre optional
• 1 tbsp Corn starch
• 2 piece star anise
• 20 g Fresh ginger ( peeled and finely minced )

Instructions

1. Meat preparation

   Cut the beef chuck into regular 3 cm cubes. Remove large pieces of fat but keep the connective tissue which will provide tenderness during cooking.

2. Searing the beef

   Heat the peanut oil in a Dutch oven. Sear the meat pieces over high heat until a nice brown crust forms. Proceed in several batches to avoid boiling the meat in its juices.

3. Aromatic garnish

   Add the sliced onion, minced garlic, and fresh ginger. Sauté without browning. Dust the meat with cornstarch and mix to coat each piece well.

4. Liquid and simmering

   Pour in the coconut milk and soy sauce. Add the ground ginger, chili, and star anise. Bring to a simmer, then cover and simmer over very low heat for about 1.5 hours. The sauce should bubble gently.

5. Final thickening

   Remove the lid. If the sauce is too thin, increase the heat to reduce until it generously coats the back of a spoon. The meat should be tender enough to cut without a knife.

Chef's tips

• Don't oversalt at the beginning; the soy sauce and reduction will handle it.
• If the sauce splits (fat separates), add a splash of hot water and whisk vigorously to re-emulsify.

Storage

Keeps for 3 days in the fridge. The sauce will set; reheat gently in a saucepan with a splash of water.