Three Monkeys Online

A Curious, Alternative Magazine

Coconut Beef with Sugar Beans – a recipe

Serves four – as long as they’re not greedy!

Have you ever gone out and bought ingredients and not really known what youare going to do with them but wanted to try something out. Well, I startedwith a tin of Coconut Milk in the cupboard and came up with this:

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

How you do it:
Cut the Sirloin/Round steak into strips and marinade in the vinegar andcurry power & lemon juice. For the Sirloin no more than an hour – for theround 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 potalong 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, marinadeand all, you should increase the temperature of the coconut mix to bring itto the boil and add the carrots and sugar beans. No more than five minutescooking time at this point. This will ensure you keep the goodness andcrispness 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 andyou are ready to eat.

You can serve this with rice or bread and salad. Personally I like the breadrolls and salad option, just a bit lighter.

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