At a glance
You'll be searing beef chunks and then braising them low and slow in a fragrant coconut milk sauce with ginger, garlic, and leek — the trickiest part is timing the addition of coconut milk after the initial water has almost evaporated, so you get that perfectly delicate sauce. The whole process takes about 90 minutes but most of that time is hands-off, letting the meat become wonderfully tender while the kitchen fills with an irresistible aroma.
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Sear the beef
Heat coconut fat in a large non-stick pan. Add the beef chunks, seasoned with salt and pepper. Sear the meat on all sides until browned.
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Ginger, garlic, and starch
Add the finely grated ginger and garlic. Stir well. Sprinkle in two tablespoons of starch and mix again.
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Add the leek and braise
Add the white parts of the leek, cut into small pieces or half-rounds, to the pan. Stir, then pour in enough water to cover the meat. Cover with a lid and let it braise gently over low heat.
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