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CATEGORY CUISINE TAG YIELD
Meats, Grains, Dairy, Fruits, Vegetables Chinese Beef, Chinese 4 Servings

INGREDIENTS

1 1/2 c Water
1 c Packed, flaked coconut
4 Beef tenderloins, cut 1"
2 T Creamy peanut butter
1 Thick, approx. 4 oz. each
2 t Curry powder
1 Coconut Milk
Kiwi fruit, peeled and
Sliced if desired
2 T All-purpose flour
1/4 t Salt
Flaked coconut
1/2 t Butter
Parsley sprigs
1/2 t Vegetable oil

INSTRUCTIONS

Prepare coconut milk.Combine flour and salt;dust beef tenderloin
steaks.Shake off excess flour and reserve.heat butter and oil in large
heavy frying pan over medium heat until hot.Add steaks;pan fry 6 to 8
minutes or to desired degree of doneness, turning once.Remove
steaks,keep warm.Reduce heat to medium low. Add reserved flour to pan
and cook just until brown,stirring constantly.Stir in peanut butter
and curry powder until smooth. Gradually,add coconut milk and cook
until sauce comes to a boil and thickens,stirring constantly.Return
steaks to pan and turn to coat with sauce. Place steaks on heated
platter.Garnish with Kiwi and parsley sprigs.Sprinkle with
coconut.Serve steaks with sauce.Makes 4 servings.  COCONUT MILK: Bring
1 1/2 cups water to a boil in small saucepan Add  1 cup packed,flaked
coconut and simmer,uncovered,5 minutes. Process  in blender at high
speed for 1 to 2 minutes or until thoroughly  blended.Strain coconut
milk,discarding coconut.Makes about 1 1/4  cups. Posted to MC-Recipe
Digest V1 #264  Date: Mon, 28 Oct 1996 21:33:44 +0800 (HKT)  From:
Sweeney <sweeney@asiaonline.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1215
Calories From Fat: 890
Total Fat: 103.1g
Cholesterol: 194.1mg
Sodium: 383mg
Potassium: 1444.8mg
Carbohydrates: 26g
Fiber: 3.7g
Sugar: 10.1g
Protein: 53.2g


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