Thai Beef with Coconut Milk

2 tb coconut Oil
2 ts Garlic, crushed
1 lg Onion, cut in wedges
500 g Rump or Round Steak, cut into thin strips
2 Sticks Celery, sliced
1 Red Capsicum, cut into strips
150 g Broccoli, cut into florets
1 c Coconut Milk
1/2 c Beef Stock
Black Pepper to taste

Heat wok over a moderate heat. Add oil, garlic and onion. Cook for 1 minute. Add half the beef to the wok, cook for 2-3 minutes. Remove and set aside. Reheat wok and cook remaining beef, adding oil if needed, then set aside.

Add celery, capsicum and broccoli to the wok. Stir-fry for 3 minutes. At this stage you can add 1/4 cup Thai-style red curry paste or other seasonings to make a spicier dish.

Return ingredients to wok with coconut milk, beef stock and black pepper. Toss until heated through. Serves 4.

Source: That's Life Magazine, November 9 1996
From: Henning Sponbiel in rec.food.cooking on Feb 16, 2000.