Categories: Apple,Beef,Garlic,Oil,Onion,Rice,Tasty Soup

Chilli coconut beef with pineapple sambal

September 23rd, 2011
    Ingredients
  • 1 tbs oil
  • 4 (about 600g) beef porterhouse steak, excess fat trimmed, thinly sliced
  • 1 red onion, halved, thinly sliced
  • 2 garlic cloves, thinly sliced
  • 1 tbs sambal oelek
  • 1/2 cup chopped fresh coriander
  • Steamed rice, to serve

  • Pineapple sambal

  • 1/2 fresh coconut, shell removed, flesh broken into large pieces
  • 1/2 cup (about 500g) finely chopped peeled pineapple
  • 2cm-piece fresh ginger, peeled, finely grated
  • 1 tsp fish sauce

Method
To make the pineapple sambal, coarsely grate the coconut flesh. Combine the pineapple, ginger, fish sauce and half the coconut in a bowl.
Heat 1 teaspoon of oil in a wok over high heat. Add one-third of the beef and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat with oil and remaining beef, in two more batches, reheating the wok between batches.
Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the beef, sambal oelek and any juices, and stir-fry for 1 minute or until combined.
Add the remaining coconut and three-quarters of the coriander to the wok and toss to combine. Divide the beef mixture among serving plates. Top with remaining coriander. Serve with the pineapple sambal and steamed rice.


via: tastysoup.info

Leave a Reply