Thai coconut beef
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless sirloin steak |
| ¼ | cup | Soy sauce |
| 3 | Green onions, minced | |
| 2 | tablespoons | Minced fresh ginger |
| ½ | teaspoon | Dried crushed red pepper |
| 2 | tablespoons | Vegetable oil |
| ¼ | cup | Dark corn syrup |
| 2 | tablespoons | Frozen orange juice concentrate, th |
| 1 | cup | Flaked coconut, toasted |
| 5 | ounces | Japanese curly noodles, cooked |
Directions
Notes: To slice easily, freeze steak 15 to 30 minutes. You can find Japanese curly noodles in the Oriental food section in your supermarket. Cut steak into thin slices diagonally across the grain.
Combine soy sauce and next 3 ingredients. Add steak, tossing to coat.
Cover and chill at least 30 minutes.
Brown beef in hot oil in a large skillet. Add corn syrup and juice concentrate; cook until thoroughly heated. Stir in ¾ cup coconut.
Serve over noodles, and sprinkle with remaining ¼ cup coconut.