Beef cooked in Nonya Sambal curry sauce
1 kg Beef topside, cut into 5 cm strips
2 x 170g jars Nonya Sambal Curry mix
400 ml coconut milk
½ tsp salt, (according to taste)
1 tbsp toasted dessicated coconut, toasted. You can use dried dessicated coconut which is then toasted in a dry frying pan on a low to medium heat until golden brown.
4-5 lime leaves, shredded
1 fresh red chilli, finely sliced for garnish
Combine the Nonya Sambal Curry mix with coconut milk in a saucepan and bring to the boil.
Add the beef slices and half the shredded lime leaves and simmer on a low to medium heat for about an hour until the meat is tender. If you are using sirloin steaks instead this could reduce the cooking time to 40 minutes.
When the meat is tender, adjust the seasoning with more salt if desired.
Add toasted dessicated coconut and stir to mix.
When ready to serve, transfer into serving bowl and garnish with the remaining shredded lime leaves and red chilli slices