If you love the flavour of coconut but are not sure about cooking with coconut oil I hope that this recipe will convert you. I confess I’m not a fan of using coconut oil in my daily beauty routine, simply because if I do, I end up craving Bounty bars all day! This coconut beef recipe is simple to make, full of flavour, and that’s the kind of food that I like to cook at home for my family.
[recipe title=”Coconut Beef” servings=”4-6″ time=”30mins” difficulty=”easy” image=”https://wholesomeireland.com/wp-content/uploads/2016/04/Coconut-Beef-2.jpg” description=”This coconut beef recipes is a simple, wholesome dinner that the whole family will love”]
- 300g beef steak, cut into thin strips
- 3 tablespoons cornflour
- Pinch of salt & pepper
- 1 tablespoon coconut oil
- 3 carrots, peeled and chopped
- 1 head of broccoli, chopped
- 100ml coconut water
- Rice of your choice to serve
Start cooking the rice you want to serve with this dish. I prefer brown rice but whatever you prefer.
Preheat a wok or large frying pan to high. While this is heating, put the steak, cornflour, salt, and pepper into a bag together, seal the bag, then shake until the dry ingredients coat the beef. Once the pan is smoking hot, spoon in the coconut oil allow it to come to heat. Add the beef to the pan, tablespoon by tablespoon (don’t add it all at once otherwise the pan will cool down and it takes longer to cook). Stir the beef around in the pan until it becomes dark brown, then remove the meat from the heat and put it to one side on a plate.
With the pan still on a high heat, put the carrots and broccoli into the pan then pour over the coconut water. The water will come to a rolling boil and begin to reduce. Reducing by half will take about 4 minutes, and once you have reduced half of the coconut water, return the beef to the pan and stir around. The cornflour coating on the beef will soak up the remainder and you’ll end up with a thick shiny sauce.
Serve the beef in the resulting coconut sauce with your choice of rice, which should be cooked by now.