Beef And Coconut...What A Delicious Combination

beef and coconut.jpg


Prep Time:  30 minutes

Total Time:  45 minutes

Servings:  4



¼ cup vegetable oil

4 shallots (5-6 ounces total), peeled, halved lengthwise, and thinly sliced crosswise (about 1 cup)

5 ounces shiitake mushrooms, stems removed, caps thinly sliced

4 carrots, sliced into ribbons with a vegetable peeler (about 2 cups)

1 piece fresh ginger (3 inches long), peeled and finely minced

1 medium jalapeno pepper (ribs and seeds removed for less heat, if desired), finely chopped

Coarse salt and ground pepper

1 can (13.5 ounces) coconut milk

1 sirloin steak (12 ounces), thinly sliced crosswise

1 ½ teaspoons grated lime zest and ¼ cup juice (about 2 limes)

Cilantro leaves (optional)



1.       In a medium saucepan, heat oil over medium-high.   Add ¾ cup shallots; cook, stirring frequently and being careful not to burn, until golden, 3-4 minutes.  Using a slotted spoon, transfer shallots to a paper-towel-lined plate to drain.  Discard all but 1 tablespoon of the pan oil.

2.      In same pan over medium heat, add mushrooms, carrots, ginger, jalapeno, and remaining cup shallots; season with salt and pepper.  Cook until carrots have softened and mushrooms have begun to release their liquid, 3-5 minutes.

3.      Add coconut milk, beef, and 3 cups water; bring to a boil.  Reduce to a simmer, and cook 5 minutes.  Stir in lime zest and juice; remove from heat.

4.      Ladle soup into serving bowls; garnish with shallots and cilantro leaves…if desired.

(download recipe here)