Friday, March 9, 2012

Indonesian Beef in Coconut

I broke out my Essential Asian Cookbook again for tonight's easy dinner. It's simple and short enough to type out, which is good as it's worth sharing!

Indonesian Beef in Coconut

1 lb. beef fillet
2 crushed cloves of garlic
2 tsp. finely grated lemon rind
1 tsp. grated fresh ginger
2 tsp. ground coriander
1/2 tsp. ground turmeric
2 tsp. palm sugar
3 tbs. oil (the recipe called for peanut, I used coconut which obviously worked perfectly)
1/2 unsweetened, shredded coconut
3 scallions, cut into thin strips
1/2 cup coconut milk

Cut beef into thin slices. Combine garlic, lemon, ginger, coriander, turmeric, sugar and 2 tbs. oil. Add beef and toss well to coat. Cover and chill for at least one hour.

Heat the remaining oil in a wok or skillet; add the beef and stir-fry in batches, removing to a plate when browned. Add coconut and scallion to wok, stir-fry one minute more. Return all meat to the pan; add the coconut milk and stir until heated through.

The recipe suggested serving over rice; obviously any Paleo starch substitute, such a riced cauliflower, would be a good fit. I was in the mood for something green, so simply served up dinner over some baby spinach. I also added a generous sprinkle of red pepper flakes just to bring a little kick to the dish. It was definitely a hit and worth a remake!

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