Heat oil in a lidded pan. Add onions, garlic, ginger and chilli and cook over a low heat until onions soften. Add Gregg’s Lemongrass Powder, Gregg's Ground Cumin, Gregg's Ground Turmeric and salt. Stir and cook a further minute.
Add beef and mix to coat the meat in the spices. Pour over coconut milk. Stir. Cover and simmer for 1 ½ hours or until meat is tender. Remove lid and increase heat to reduce sauce until it is thick and just coats the meat. Serve with rice and steamed green beans.
This recipe has a mild chilli spice heat. To increase the chilli heat add ½-1 tsp Gregg's Ground Chilli with the other spices.
Use blade or chuck steak for this recipe.
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Original recipe yields 4 Servings
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