Coconut beef with salad onions & shiitake mushrooms


450g sirloin steak, approximately 2 steaks, from the meat counter
4 tbsp vegetable oil
2 bunches salad onions, thickly sliced
1 clove garlic, finely chopped
1 red Thai chilli, deseeded and finely sliced
4cm fresh ginger, peeled and finely sliced into matchsticks
150g shiitake mushrooms, large ones sliced in half
160ml can coconut cream
150ml Cooks’ Ingredients Chicken Stock
½ x 28g pack Cooks’ Ingredients Fresh Coriander, finely chopped
Juice of ½ lime


1. Trim the fat from the steaks and slice into thin strips. Place a large, deep frying pan or a wok on a high heat and add 2 tbsp of oil. Fry the beef until brown (about 6 minutes) and then transfer to a warm plate.

2. Add the remaining oil to the pan, then add the salad onions, garlic, chilli and ginger, and cook for 1 minute. Add the mushrooms and stir fry for a further 3 minutes. Transfer the vegetables to a warm plate.

3. Return the beef to the pan and add the coconut cream and stock. Simmer for 4 minutes. Add the vegetables back into the pan and heat through for a minute. Stir in the coriander, squeeze in the juice of ½ a lime and season well, then serve with steamed rice. 

Coconut beef with salad onions & shiitake mushrooms
  • Preparation time: 10 minutes
  • Cooking time: 20 minutes
  • Total time: 30 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 3,249kJ
Fat 55.5g
Saturated Fat 20.6g
Carbohydrate 12.5g
Sugars 5.7g
Protein 57.8g
Salt 0.6g
Fibre 2.8g

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5 stars

Average user rating Based on 2 ratings

This recipe was first published in Thu May 05 14:43:00 BST 2016.