Spiced Beef with Snow Peas & Coconut Rice

Cook Rice:

In a pot, combine the coconut milk and 1 cup of water. Heat to boiling on high. Once boiling, stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat.

Prepare Ingredients:

Wash the fresh produce. Peel and mince garlic. Peel and julienne ginger (cut into thin matchsticks). Peel and small dice onion. Thinly slice chili (removing seeds for less heat if you wish). De-string snow peas and cut in half on an angle. Pat dry the beef with paper towel and cut into 1½ cm thick, stir fry strips.

Toast Coconut:

Heat a non stick fry pan over medium heat. Add the shredded coconut and cook, shaking the pan regularly, for 1-2 minutes or until golden. Pour coconut into a bowl and give the pan a wipe.

Cook Beef:

Add 2 teaspoons of oil to the pan and place over high heat. When hot, add the beef and cook for 2-3 minutes or until browned. Remove beef from the pan and set aside, then return the pan to the heat (there is no need to wipe it clean).

Cook Aromatics:

Add a little more oil and the mustard seeds, shaking the pan over medium heat for 10-20 seconds or until they begin to pop. Add the curry leaves, onion and cook until browned on the edges, about 3 minutes. Add the ginger, garlic and chili and cook for 1 minute. Stir in the spice mix, then add ¼ cup water and tomato paste and simmer for 2-3 minutes or until thickened and glossy.

You Plate It:

Add the snow peas and return the beef to the pan. Add the toasted coconut (reserving a little for garnishing) and stir for 1-2 minutes or until the beef is well coated in the sauce. Divide coconut rice between bowls, top with beef and reserved coconut. Enjoy!