2 tblspns vegetable oil
1 kg skirt steak, cut into 3cm pieces
1 brown onion, thinly sliced
50g packet rendang curry paste
400ml can coconut milk
1/2 cup dessictaed coconut
2 tblspns kecap manis
Steamed cabbage wedges and rice, to serve
Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated.
Serve with steamed cabbage and rice.