Spiced Beef with Snow Peas & Coconut Rice
  • Prep time: 35 minutes
  • Calories: 780
This dish is sweet from the coconut and spiced with a slight heat from the chilli. Like many stir fries it has several stages but is still easy and equally important it's absolutely delicious.
Ingredients
  • 20 g of Shredded Coconut
  • 250 g of Porterhouse Steak (Thick-Cut)
  • 1 of Brown Onion
  • 12 Tsp of Black Mustard Seeds
  • 3 Tsp of Spiced Beef Mix YPI
  • 2 Tbsp of Tomato Paste/Soy Sauce
  • 34 Cup of Basmati Rice
  • 1 160g Pack of Coconut Milk
  • 2 of Garlic Clove
  • 1 of Ginger
  • 100 g of Snow Peas
  • 1 of Green chilli
  • 5 of Curry Leaves
Recipe

Cook Rice:

In a pot, combine the coconut milk and 112 cup water. Heat to boiling on high. Once boiling, stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all the water is absorbed. Taste the rice - if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water away from the heat.

Prepare Ingredients:

Peel and mince garlic. Peel and julienne ginger. Peel and small dice onion. Thinly slice chilli, de-string snow peas and cut in half on an angle. Pat dry the beef with paper towel and cut into 112 cm thick, stir fry strips.

Toast Coconut:

Heat a non stick fry pan over medium heat. Add the shredded coconut and cook, shaking the pan regularly, for 1-2 minutes or until golden - see tip. Pour coconut into a bowl and give the pan a wipe.

Cook Beef:

Add 2 Tsp oil to the pan and place over high heat. When hot, add the beef and cook for 2-3 minutes or until browned. Remove beef from the pan and set aside, then return the pan to the heat (there is no need to wipe it clean).

Cook Aromatics:

Add a little oil and mustard seeds to frypan, shaking the pan over medium heat for 10-20 seconds or until they begin to pop. Add curry leaves and onion and cook until just browned, about 3 minutes. Add ginger, garlic and chilli. Cook for 1 minute. Stir in spice mix, 14 cup water and tomato paste (see tip). Simmer 2-3 minutes or until thickened and glossy.

You Plate It:

Add the snow peas and return the beef to the pan. Add the toasted coconut (reserving a little for garnish) and stir for 1-2 minutes or until the beef is well coated in the sauce. Divide coconut rice between bowls, top with beef and reserved coconut. Enjoy!