Special Beef Rendang Curry

O.M.G. - I made this tonight, and while the two boys didn't care for it, Lloyd & I, and baby M sure enjoyed it!! She ate all the boys' rice with sauce!

1 pound round beef, diced
2 tbsp cooking oil
3/4 cup dried shrimp, minced (I didn't have any, and didn't miss it!)
1 clove garlic, minced
1 tbsp lemon grass, chopped (I used the juice, some pulp & some zest of a small lemon)
2 onions, chopped (this is an awful lot of onions, even for me! LOL)
1 3/4 cups coconut milk
1/2 cup red curry paste, or to taste (I used about 1/3 cup, and it had a great kick)
3 tbsp turmeric powder
1 fresh red chile pepper, finely chopped (optional) (I used some dried red pepper flakes)
1 bunch fresh cilantro, chopped (I used the stuff in the tube... about 1 tbsp)

Heat the oil in a wok over medum-high heat. Brown the beef, add the shrimp & garlic, and stir-fry for a few seconds before adding in the lemongrass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Simmer for about 45 - 60 minutes over medium heat.

Stir in the cilantro just before serving. Serves great over steamed or spiced rice.

Note: I cut the beef into larger than 1 inch pieces - next time, I will cut the beef into smaller pieces.

Altnernate: One can soften the beef first, so the texture is like chicken: Dice the beef, place in a medium saucepan, and add enough water to cover the beef. Cover and simmer over low heat for at least an hour. Remove beef from water and set aside, then add with the lemongrass and onions, and only simmer for 10 minutes over medium heat.

from: allrecipes.com