Samoan Beef Saikai
A flavorful and tender beef dish, Saikai is a popular Samoan preparation where beef is slow-cooked with onions, garlic, and coconut milk until melt-in-your-mouth tender. It's often served with taro or bread.
🧂 Ingredients
- 1 kg Beef chuck roast(cut into 2-inch cubes)
- 2 large Onions(sliced)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 ml Coconut milk(full fat)
- 250 ml Beef broth
- 2 tbsp Soy sauce
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
💡 Tip: Ensure the pot is well-heated before adding the beef. - 2
Sear the beef cubes in batches until browned on all sides. Remove beef from the pot and set aside.
- 3
Add sliced onions to the pot and cook until softened and lightly browned, about 5-7 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 4
Add minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
- 5
Return the seared beef to the pot. Add coconut milk, beef broth, soy sauce, salt, and pepper.
💡 Tip: Stir well to combine all ingredients. - 6
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 to 2.5 hours, or until the beef is very tender.
💡 Tip: Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little more beef broth or water. - 7
Taste and adjust seasoning if necessary before serving.
💡 Pro Tips
- ✓For a richer flavor, you can marinate the beef in soy sauce and pepper for at least 30 minutes before searing.
- ✓Ensure you use full-fat coconut milk for the best creamy texture.
- ✓Slow cooking is key to achieving tender beef. Don't rush the process.
🔄 Variations
- Add a bay leaf during the simmering process for an extra layer of flavor.
- Include chopped root vegetables like carrots or sweet potatoes in the last hour of cooking.
- For a spicier kick, add a pinch of red pepper flakes.