Coconut Beef Food

THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Place beef and pepper slices in a 5-qt. slow cooker. In a bowl, whisk coconut milk, beef stock, peanut butter, curry paste, soy sauce, honey and ginger; pour over meat. Cook, covered, on low 7-8 hours or until meat is tender., Remove beef; cool slightly. Skim fat from reserved juices. Shred beef with 2 forks. Return beef to slow cooker; stir in snap peas. Cook, covered, on low 45-60 minutes longer or until peas are crisp-tender. Stir in cilantro. Serve with rice and, if desired, toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

COCONUT-BRAISED BEEF

Steps:

• Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
• Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

BEEF COCONUT CURRY

Steps:

• Heat half of the oil in wok; stir fry beef, in batches, til browned all over.
• Heat remaining oil in wok, stir fry onion til softened. Add ginger, garlic and curry paste, stir fry til fragrant.
• Stir in coconut milk; bring to a boil. Return beef to wok with capsicum and beans; stry fry until vegetables are just tender.

COCONUT BEEF

Steps:

• Heat oil in a large skillet/wok. Add Spanish onion slices and garlic and fry gently until soft.
• Add beef strips and fry, stirring, until brown.
• Add the spices to beef and cook 2 minutes.
• Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 20-30 minutes, stirring occasionally, or until mixture is thickened and dry. (Cook only 20 minutes for a moister mixture).
• **Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper and green chilies .

THAI BASIL BEEF WITH COCONUT RICE

Steps:

• Bring the coconut milk, 3/4 cup water and the lemongrass or ginger to a boil in a medium saucepan. Add the rice and return to a boil. Stir, then cover and reduce the heat to low. Simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let sit, covered, 10 minutes. Fluff with a fork.
• Meanwhile, whisk 1/4 cup soy sauce, the lime juice and sugar in a small bowl. Toss the cucumbers with 1 tablespoon basil and the remaining 1 teaspoon soy sauce in a medium bowl. Set aside.
• Heat 1 tablespoon vegetable oil in a medium skillet over high heat.
• Add the beef and cook, breaking up the meat, until browned and cooked through, about 5 minutes. Transfer to a bowl; set aside.
• Reduce the heat to medium high. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bell pepper and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and cook until golden, 2 minutes. Increase the heat to high and return the beef and any accumulated juices to the skillet. Stir in the soy sauce mixture and cook until the liquid evaporates, 2 minutes. Add the remaining basil and cook, stirring, until just wilted, about 1 minute. Serve the beef and cucumber salad over the rice.

COCONUT BRAISED BEEF

Steps:

• Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
• Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
• Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
• Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

FILIPINO BEEF ADOBO WITH COCONUT MILK

Steps:

• In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
• Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
• Bring mixture to a boil then simmer about an hour or until the meat is tender.
• Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
• Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
• Good served with rice.

COCONUT BEEF CURRY

Steps:

• Heat the toil in a medium saucepan on medium to high heat and add the beef and cook for 2 to 3 minutes tossing often, until browned and then reduce hat to medium and add the garam marsala, turmeric and chillies and cook stirring for 30 seconds.
• Add the coconut milk and tomato to the pan and bring to a simmer and cook partially covered for 25 minutes or until the meat is tender.
• Add the cauliflower, beans and squash to the pan and cook partially covered for 5 to 10 minutes or until the vegetables are tender.
• Meanwhile cook the rice following the packet direction and drain well.
• Serve the curry with the rice.

PRESSURE-COOKER THAI COCONUT BEEF

Steps:

• Sprinkle beef with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat. Add oil; add one roast half. Brown on all sides, about 5 minutes. Remove; repeat with remaining beef., Return beef to pressure cooker; add red pepper. In a bowl, whisk coconut milk with next six ingredients; pour over meat. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 35 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add sugar snap peas; return to full pressure, and cook 5 minutes. Naturally release pressure for 10 minutes, then quick-release any remaining pressure., Remove beef; cool slightly. Skim fat from cooking juices. Shred beef with two forks. Stir in cilantro. Serve with rice and toppings of your choice. Freeze option: Place cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary.

INDIAN-STYLE BEEF CURRY WITH COCONUT MILK

Steps:

• Cut the meat, onions and peppers.
• Season the meat with the ginger, salt, pepper & worcestershire sauce (you can let it marinate 1/2" or more, but it is not necessary).
• Heat 1/3 of the oil in a large frying pan/wok over high heat, and saute 1/3 of the meat briefly til no longer pink. Empty meat and juices into another bowl to keep warm. Repeat with the rest of the meat.
• Saute onion and peppers in a bit of oil just a few minutes. (not too long because they will continue to cook just sitting a hot pan!).
• Add curry powder and meat to the onion and peppers in the skillet; stir well.
• Add coconut milk and heat til warm; add salt and pepper to taste.
• Garnish with cilantro; Serve over rice.

COCONUT BEEF CURRY

Steps:

• Season beef generously with salt. Heat oil in a large heavy pot over medium-high. Working in batches, cook beef, turning occasionally, until deeply browned all over, 8-10 minutes. Transfer to a plate.
• Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium; add butter, onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes. Add curry; cook, stirring, until it starts to stick to pot, about 3 minutes. Stir in bay leaves, coconut milk, and 1 cup water. Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 30-35 minutes.
• Add potatoes, bring to a simmer, and cook uncovered, stirring occasionally, until beef and potatoes are very tender, 25-35 minutes. Thin with water if needed; season with salt. Serve over rice, topped with cilantro, chile, and lime wedges.