Trondro Gasy with Coconut Rice

Ingredients

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 onions, finely chopped 2 onions, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon ground cloves 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 2 cups (470ml) jasmine rice 2 cups (470ml) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, onions, garlic, ginger, tomatoes, tomato paste, soy sauce, ground coriander, ground cloves, ground cinnamon, ground cumin, paprika, salt, and black pepper. Mix well to ensure the beef is coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the marinated beef and cook until browned on all sides.
3. 3.
   Add enough water to the pot to cover the beef. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
4. 4.
   While the beef is cooking, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a separate pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
5. 5.
   Once the beef is tender, remove it from the pot and set aside. Increase the heat to medium-high and cook the sauce until it thickens slightly.
6. 6.
   Serve the Trondro Gasy over a bed of coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cutting it into cubes.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor. Shake the can well before measuring.

Tips & Tricks

• For an extra kick of heat, add a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve Trondro Gasy with a side of steamed vegetables, such as green beans or carrots, to add freshness and color to the plate. Garnish with fresh cilantro for a pop of flavor.

Presentation advice

Arrange the Trondro Gasy on a large serving platter, placing the beef on top of the coconut rice. Drizzle some of the thickened sauce over the beef and garnish with fresh cilantro leaves. Serve with a side of steamed vegetables.