Yield: 4 servings
|1½ pounds||Boneless sirloin steak, trimmed|
|3 tablespoons||Corn oil|
|1 large||Spanish onion, sliced|
|1 \N||Garlic clove, crushed|
|1 teaspoon||Ground ginger|
|1 teaspoon||Ground cumin|
|1 teaspoon||Ground coriander|
|1 teaspoon||Chili seasoning|
|⅔ cup||Shredded coconut|
|2 teaspoons||Light-brown sugar|
|1 tablespoon||Lemon juice|
|1¼ cup||Beef stock|
|\N \N||Thin slivers red bell pepper|
|\N \N||Chopped green chilies|
|\N \N||Small onion slices|
Cut steak in ½" thick strips. Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown.
Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper, green chilies and small slices onion.
NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes.