Coconut-infused Bruneian Pepper Steak

Ingredients

In this adaptation of Mauritanian Pepper Steak, the original recipe's flavors are transformed to suit Bruneian cuisine. The addition of coconut milk brings a creamy and slightly sweet element to the dish, which complements the spiciness of the pepper. This adaptation also incorporates Bruneian spices and cooking techniques to create a unique fusion of flavors. We alse have the original recipe for Mauritanian Pepper Steak with Coconut, so you can check it out.

• 500g (1.1 lb) beef steak, thinly sliced 500g (1.1 lb) beef steak, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the sliced beef, black pepper, cumin, and coriander. Mix well to ensure the spices coat the meat evenly. Let it marinate for 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and minced garlic, and sauté until fragrant and golden brown.
3. 3.
   Add the marinated beef to the skillet and cook until browned on all sides, about 5 minutes.
4. 4.
   Stir in the sliced bell peppers and cook for an additional 2 minutes.
5. 5.
   Pour in the coconut milk, soy sauce, fish sauce, and lime juice. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly and the flavors have melded together.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve the Coconut-infused Bruneian Pepper Steak over steamed rice.

Treat your ingredients with care...

• Beef steak — For the best results, choose a tender cut of beef such as sirloin or ribeye. Make sure to slice the beef thinly against the grain to ensure tenderness.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid. If the coconut milk has separated, gently heat it in a saucepan until it combines again.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes or a finely chopped chili pepper to the dish.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce. Stir well until the sauce thickens to your desired consistency.
• To enhance the flavor, marinate the beef overnight in the spice mixture.

Serving advice

Serve the Coconut-infused Bruneian Pepper Steak over a bed of steamed rice to soak up the delicious sauce. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Arrange the sliced bell peppers and steak on a platter, drizzle the sauce over the top, and sprinkle with fresh cilantro. The vibrant colors of the dish will make it visually appealing.