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Categories:
milk coconut soy sauce flour curry powder butter boneless beef beef stock water Spaghettini frozen vegetables raisins lime
Viewed: 42 - Published at: 2 years agoIngredients
- 3 cups milk
- 12 cup sweetened flaked coconut, divided
- 14 cup soy sauce
- 2 tablespoons all-purpose flour
- 1 tablespoon mild curry powder
- 1 tablespoon butter, divided
- 1 lb boneless beef top sirloin steaks (grilling steak) or 1 lb boneless strip steak (grilling steak)
- 2 cups reduced-sodium beef stock
- 14 cup water
- 8 ounces spaghettini, broken in half
- 1 lb frozen california-blend frozen vegetables, thawed (4 cups)
- 3 tablespoons raisins
- 1 lime, cut into wedges
Method
- In a measuring cup or bowl, whisk together milk, 1/3 cup of the coconut, soy sauce, flour and curry powder.
- Heat a large pot over high heat; add half of the butter and swirl to coat pan.
- Brown beef, in two or three batches, for about 2 minutes, adding remaining butter between batches; transfer beef to bowl .
- Stir in beef stock and water, scraping up brown bits stuck to pot.
- Whisk milk mixture and stir into pot; bring to a simmer, stirring often.
- Stir in pasta; reduce heat and simmer gently , stirring often, for about 8 minutes or until pasta is almost tender.
- Stir in vegetables and beef with any accumulated juices.
- Cook stirring, for about 5 minutes or until heated through.
- Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.
- COOKING TIP: For the optimal tenderness, cut the steak across the grain, heat the pot well before adding beef and don't crowd the pan.
- FOR THE ADVENTUROUS: Add 1 minced hot chili pepper with beef and garnish with chopped fresh coriander and mint.
