Chinese-style Beef with Coconut Milk
Ingredients
- 800 gBeef chuck (cut into 3cm cubes)
- 400 mlCoconut milk
- 1 pcYellow onion (finely sliced)
- 2 pcGarlic (minced)
- 3 tbspsoy sauce
- 2 tbspPeanut oil
- 1 tspGinger ground
- 1 pinchHot pepper en poudre
- 1 tbspCorn starch
- 2 pcstar anise
- 20 gFresh ginger (peeled and finely minced)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set; reheat gently in a saucepan with a splash of water.
