Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 g beef eye fillet
- 2 cloves garlic, crushed
- 2 teaspoons lemon rind, grated finely
- 1 teaspoon fresh ginger, grated
- 2 teaspoons coriander, ground
- ½ teaspoon turmeric, ground
- 2 teaspoons palm sugar, grated
- 3 tablespoons peanut oil
- ½ cup desiccated coconut
- 3 onions, cut into thin strips
- ½ cup coconut milk
Directions
Slice the beef into thin pieces.
Mix the lemon rind, ginger, garlic, turmeric, cilantro, palm sugar and 2 tablespoons oil, add to the beef and toss to coat well.
Cover with a lid and chill for 1 hour to marinade.
Heat the wok with the remaining oil.
Add the beef and stir-fry in batches until well browned.
Add the scallions and coconut and continue to stir-fry for another 1 minute.
Add back all the meat to the wok with the coconut milk and stir until heated through.
Serve hot with steamed rice.
Category:Beef fillet Recipes
Category:Garlic Recipes
Category:Lemon peel Recipes
Category:Ginger Recipes
Category:Coriander Recipes
Category:Coconut Recipes
Category:Onion Recipes