serves
6
prep
20 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 60 g desiccated coconut
- 80 ml (⅓ cup) vegetable oil
- 600 g sirloin beef, fat trimmed and thinly sliced across the grain
- 1½ tsp brown mustard seeds
- 15 fresh curry leaves
- 2 small onions, finely chopped
- 30 g peeled ginger, cut into julienne
- 6 large garlic cloves, finely chopped
- 2 green finger chillies, pierced with the tip of a knife
- 1 tsp freshly ground black pepper, or to taste
- 2 tsp ground fennel seeds
- 3 tsp ground coriander
- 1½ tsp garam masala
- 1 tsp ground 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
Instructions
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.
starts Monday 4 April 2016 on Food Network Australia. Visit the for recipes and more.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
