At a glance
The beef chunks are first quickly seared in coconut oil, then combined with ginger, garlic, and leek. The meat is braised low and slow, first in water and then in coconut milk, which creates a delicate, exotic sauce. It takes some time, but the result is beautifully tender meat that's perfect served with rice.
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Sear the meat
Heat coconut oil in a large non-stick pan. Add the beef chunks, seasoned with salt and pepper, and sear on all sides.
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Ginger, garlic, cornstarch
Add the finely grated ginger and garlic, and stir. Sprinkle in two tablespoons of cornstarch 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 braise over low heat.
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