Stir-fried coconut beef

• Gluten free

• Meat

  • 600 g Sirloin beef

• Produce

  • 3 tsp Coriander, ground
  • 2 Finger chillies, green
  • 6 Garlic cloves, large
  • 30 g Ginger
  • 2 Onions, small
  • 1 handful Snow peas

• Canned Goods

  • 60 ml Beef stock gel
  • 60 g Tomato paste

• Pasta & Grains

  • 1 Coconut rice

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 2 tsp Fennel seeds, ground
  • 1 1/2 tsp Garam masala
  • 1 1/2 tsp Mustard seeds, brown
  • 1 Salt

• Oils & Vinegars

  • 80 ml Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground
  • 60 g Desiccated coconut

• Frozen

  • 15 Curry, fresh leaves

Found on nonnascooking.com

Description

Directions

• Heat a large non-stick frying pan over medium heat. Add the coconut and cook, shaking the pan regularly, for 2 minutes or until golden. Pour into a bowl and give the pan a wipe.
• Add 1 tablespoon oil to the pan place over high heat. When hot, add the beef and cook for 1-2 minutes or until mostly browned. Remove the beef from the pan and set aside, then return the pan to the heat- there is no need to wipe it clean. Add the remaining oil and the mustard seeds and shake over medium heat for 10-20 seconds or until they begin to pop. Add the curry leaves, onions, and a good pinch of salt and cook until browned on the edges. Add the ginger, garlic and chillies and cook for 1 minute or just until the garlic is cooked through. Stir in the spices, then add a good splash of water, the stock, tomato paste and snow peas and simmer for 4-5 minutes or until thickened and glossy.
• Return the beef to the pan, then add the coconut (reserving a little for garnishing) and stir for 1-2 minutes or until the beef is well coated in the sauce. Scatter with the reserved toasted coconut and serve with coconut rice. 
• Anjum's Australian Spice Stories starts Monday 4 April 2016 on Food Network Australia. Visit the program page for recipes and more.