Stir-fried coconut beef

by **Nanneerose** Mon Apr 04, 2016 7:48 pm

Ingredients

60 gdesiccated coconut
80 ml(⅓ cup) vegetable oil
600 gsirloin beef, fat trimmed and thinly sliced across the grain
1½ tspbrown mustard seeds
15fresh curry leaves
2small onions, finely chopped
30 gpeeled ginger, cut into julienne
6large garlic cloves, finely chopped
2green finger chillies, pierced with the tip of a knife
1 tspfreshly ground black pepper, or to taste
2 tspground fennel seeds
3 tspground coriander
1½ tsp garam masala
1 tspground cumin
Salt, to taste
60 ml(¼ cup) beef stock gel
60 g(¼ cup) tomato paste
handful snow peas, trimmed
coconut rice, to serve

Instructions

Heat a large non-stick frying pan over medium heat. Add the coconut and cook, shaking the pan regularly, for 2 minutes or until golden. Pour into a bowl and give the pan a wipe.
Add 1 tablespoon oil to the pan place over high heat. When hot, add the beef and cook for 1-2 minutes or until mostly browned. Remove the beef from the pan and set aside, then return the pan to the heat- there is no need to wipe it clean. Add the remaining oil and the mustard seeds and shake over medium heat for 10-20 seconds or until they begin to pop. Add the curry leaves, onions, and a good pinch of salt and cook until browned on the edges. Add the ginger, garlic and chillies and cook for 1 minute or just until the garlic is cooked through. Stir in the spices, then add a good splash of water, the stock, tomato paste and snow peas and simmer for 4-5 minutes or until thickened and glossy.
Return the beef to the pan, then add the coconut (reserving a little for garnishing) and stir for 1-2 minutes or until the beef is well coated in the sauce. Scatter with the reserved toasted coconut and serve with coconut rice.

http://www.sbs.com.au/food/recipes/stir-fried-coconut-beef

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