• 1 lb. beef (sirloin/tenderloin preferrable)
• ½ coconut, grated
• 5 glasses water
• Salt and pepper to taste
• Vegetable oil

Paste Ingredients:

• 6 small shallots
• 3 cloves garlic
• 6 candlenuts
• 5 red bird-eye chilies
• 10 red chilies
• ½ tsp. coriander (stir fried without oil)
• ½ tsp. cumin (stir fried without oil)
• 2 cm turmeric
• ½ coconut, grated

• Slice beef into regular pieces (± 2½"x2"x½").
• Pour a glass of water into the grated coconut.  Squeeze the grated coconut to get the milk.  Do this for 4 more times so that you will get 5 glasses of coconut milk out of it.
• Grind all paste ingredients.   With medium high heat, pour 1 Tbs. of vegetable oil into a large pan and stir fry the paste until fragrant and then put in salt and pepper.  Put the beef in next and stir.
• Last, pour in the coconut milk and let it cook with medium heat until the beef is tender and the coconut milk thickened and creates oil. 
• Ready to serve.

Makes 3-4 servings.