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Coconut beef with salad onions & shiitake mushrooms
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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.
Typical values per serving:
This recipe was first published in May 2016.
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