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October 2017

Whistle and Ivy


Chocolate Chocolate and More

Confessions of a Homeschooler

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 Stir-fried coconut beef

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Posts : 1436
Join date : 2014-02-14
Age : 49

PostSubject: Stir-fried coconut beef   Mon Apr 04, 2016 7:48 pm


  • 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


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.
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