Indonesian Coconut Beef
Ingredients:
| 40 lbs. |
Boneless sirloin steak, trimmed, cut into 1/2" strips |
| 25 |
Large onions, sliced |
| 25 |
Garlic cloves, crushed |
| 1/2 cup |
Ground ginger |
| 1/2 cup |
Ground cumin |
| 1/2 cup |
Ground coriander |
| 1/2 cup |
Chili powder |
| 3 cups |
Coconut flakes, toasted |
| 1-1/2 cups |
Lemon Juice |
| 1-1/2 gal. |
Beef (or Veal) stock |
| 8 cans |
Coconut Milk |
| 2 cups |
Brown Sugar |
| 5 Tbsp. |
Beef Base (or Chiken Base, or both) |
| 1 cup |
Cornstarch (more if needed) |
| 12 |
Red Bell peppers, julienne |
| 12 |
Carrots, julienne |
| 3 heads |
Bok Choy, julienne |
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Vegetable Oil |
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Salt and Pepper |
Method:
- In a large saucepot, whisk together the stock, lemon juice, coconut milt, and brown sugar. Reduce slightly, add meat base and season with salt and pepper. Add a cornstarch slurry until the sauce has a cream-like consistency
- Heat the oil in a wok. Add the onions, garlic, salt and pepper and cook until the onions are soft
- Add the strips of beef and spices; stir until the beef has caramelized
- Add the sauce, then the vegetables and stir frequently for a few more minutes
- Serve or store in the warmers until service.
Source: Chef Keith Hammerich, CCSF
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