Summary

Ingredients

• 600 g rump steak (s)
• 300 ml coconut milk
• 150 g shallot (s)
• 1 clove garlic
• 4 tablespoon oil
• 1 ½ teaspoon sambal oelek
• 1 ½ teaspoon cornstarch
• Nutmeg, freshly grated
• salt

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Instructions

1. Trim the fat from the rump steak and cut into strips. Heat 4 tablespoons oil in a large pan over medium-high heat. Fry the meat in batches for 2–3 minutes per batch, seasoning each batch with salt and freshly grated nutmeg. Remove to a plate.
2. Peel the shallots and garlic clove. Dice the shallots and press the garlic. In the same pan with the remaining oil, cook the shallots and garlic over medium heat for 2 minutes until softened.
3. Dissolve 1½ teaspoons cornstarch in 125 ml water until smooth. Pour this mixture and 300 ml coconut milk into the pan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer for 10 minutes until the sauce thickens slightly.
4. Return the meat to the sauce and season with salt, 1½ teaspoons sambal oelek, and freshly grated nutmeg to taste. Stir gently and serve immediately.