“This is perhaps one of the easiest … dishes to make,” says Hasni (Jeff) Ghazali, owner/chef of Bentara — a Malaysian restaurant — in New Haven.

“Basically, everything goes into the wok.. Just heat, uncovered… you’ll end up with a reduced sauce that coats the meat that you’re cooking.”

Beef Randang

5 cloves garlic. slicedbeef rendang
6-oz shallots sliced
1-inch ginger sliced
2 stalks lemon grass, white parts only cut into ½-inch pieces
2 T Sambal Oelek (less if you don’t like it hot)
1/2 c water
1 t kosher salt
1/2 t dark brown sugar
1 t turmeric powder
2 lb beef, chuck – cut into 1/2-inch thick and 1-inch square
2 c coconut milk
2 kaffir lime leaves – chiffonade (optional)
1 c grated fresh (or frozen) coconut

Process garlic, shallots, ginger, lemon grass, sambal oelek and water on high in a blender for a few seconds. Place the blended ingredients in a medium size wok. Add in the salt, dark brown sugar, turmeric and beef. Turn the heat to medium high and stir the ingredients to mix, about 3-4 minutes. Add the coconut milk; bring to a boil. Turn heat to low, add in the lime leaves, simmer, uncovered, and stir occasionally until meat is tender and sauce is thick, about 1 1/2 hours.

This recipe is adapted from “Bentara Malaysian Kitchen,” available through the restaurant at 76 Orange St, New Haven.