COCONUT SPICY BEEF

Ingredients (Serves 4)

• 3 lbs of lean beef, thickly sliced (1½-inch square pieces)
• 1 can of Aroy-D coconut milk 14 oz (400 ml) 
• 2 cups of milk 
• ½ cup of water 
• 3 star anise seeds 
• 2 tablespoons of butter 
• 1 cinnamon stick about 3 inches 
• 4 tablespoons of chopped lemon grass 
• 10 kaffir leaves, thinly sliced 
• 1½ inches of galangal root, chopped into small pieces 
• 1½ tablespoons of red chili powder 
• 10 cloves of medium garlic, peeled 
• 6 medium shallots, peeled 
• 1 teaspoon of salt 
• 2 tablespoons of sugar 
• 1 teaspoon of chicken soup base mix 
• 1 tablespoon of fish sauce 
• ½ cup of roasted peanuts

Procedures

1. Put lemon grass, kaffir leaves, and galangal in a spice grinder. Grind them until smooth. 
2. Preheat the oven to 350°F. Put garlic and shallots on a baking tray and roast for 10 minutes. Smash with mortar and pestle. 
3. Heat the butter in a pot (medium heat) and add star anise and cinnamon stick, stirring 30 seconds. Add garlic and shallot, frying for 1 minute. Add the mixture of lemon grass, kaffir leaves, galangal, and chili powder and stir for 1 minute. 
4. Add the beef and salt, then stir for 7 minutes. Add fish sauce, chicken soup base, sugar, roasted peanuts, milk, and water. Bring to a boil. 
5. Cover the pot with a lid and slowly cook for 55 minutes to 1 hour (slow heat). Taste and serve hot.