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Coconut Beef with Sugar Beans - a recipe
February 2007
Serves four - as long as they're not greedy!
Have you ever gone out and bought ingredients and not really known what you are going to do with them but wanted to try something out. Well, I started with a tin of Coconut Milk in the cupboard and came up with this:
Ingredients:
1lb of Sirloin (cheaper option Round Steak)
250grms Sugar Beans
1 large carrot
Tin of coconut milk
Red Wine Vinegar / Balsamic cup full
Mild Curry powder 2 table spoons
Lemon Juice 1 table spoon
Fresh Ginger grated 40grams
Fresh Lemongrass
Garlic 2 cloves
1 medium onion
Salt and Pepper
Butter
How you do it:
Cut the Sirloin/Round steak into strips and marinade in the vinegar and
curry power & lemon juice. For the Sirloin no more than an hour - for the
round steak 2 to 3 hours to ensure that it is tender.
Chop the onion into wafer thin slices and cut the garlic in small pieces, lightly fry them in the butter until golden brown. Add the coconut milk and season with salt and pepper to taste, slowly warming the mix but not bringing to the boil. Chop the lemongrass sprigs into small circular pieces and add to the pot along with the grated ginger. Leave to simmer for 30 minutes to allow the tastes to infuse.
Slice the carrots into strips for colour and presentation.
Once you are ready to cook the beef in a wok on a high temperature, marinade and all, you should increase the temperature of the coconut mix to bring it to the boil and add the carrots and sugar beans. No more than five minutes cooking time at this point. This will ensure you keep the goodness and crispness of the vegetables.
Quickly WOK fry the meat turning frequently, about 4 minutes.
Once completed add to the coconut mix and stir. Place in a serving bowl and you are ready to eat.
You can serve this with rice or bread and salad. Personally I like the bread rolls and salad option, just a bit lighter.
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