|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Chuck steak||1 1⁄2 Pound, cut into 3/4 in cubes (750 Gram)|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), crushed|
|Kechap manis||4 Fluid Ounce (1/2 Cup, 125 Milliliter)|
|Chili paste||2 Teaspoon (Sambal Oelek)|
|Coconut milk||8 Fluid Ounce (1 Cup, 250 Milliliter)|
|Lime juice||1 Tablespoon|
|Coconut shavings||2 Tablespoon (Fresh)|
1. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Add beef and deep-fry for 5 minutes or until brown. Remove beef from oil and drain on absorbent kitchen paper.
2. Heat 1 tablespoon oil in a frying pan over a medium heat, add onion and garlic and stir-fry for 3 minutes or until onion is soft.
3. Stir in kechap manis, chili paste (sambal oelek), coconut milk and lime juice and bring to simmering. Simmer, stirring occasionally, for 15 minutes or until mixture thickens slightly.
4. Return beef to pan and cook for 5 minutes longer or until heated through. Sprinkle with coconut shavings and serve.