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CHIANG MAI STEAKS

Category:    Chinese, Beef
Yield:4 servings
 
--------------------------------COCONUT MILK--------------------------------
  1 1/2 c  Water                               1 c  Packed, flaked coconut

-----------------------------------STEAKS-----------------------------------
      4    Beef tenderloins, cut 1"            2 tb Creamy peanut butter
           Thick (approx. 4 oz. each)          2 ts Curry powder
      1    Coconut Milk                             Kiwi fruit, peeled and
      2 tb All-purpose flour                        Sliced, if desired
    1/4 ts Salt                                     Flaked coconut
    1/2 ts Butter                                   Parsley sprigs
    1/2 ts Vegetable oil                  
 
  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.
 

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