Coconut Beef Pasta
This recipe was truly a child of circumstance. This morning, I opened a can of coconut milk and used some to make a milkshake. I didn’t want to freeze or refrigerate the left over, so I wanted to use it in a recipe. Also, I knew that I wanted a pasta dish. Put on my thinking cap, and, *drumroll please* Coconut Beef Pasta.
Remember my plan for Christmas cooking? How I was going to chop vegetables and use them up as guests showed up? Well, I chopped up too many vegetables. Far. Too. Many. I solved that problem by bagging and freezing the excess. My very own frozen veggies. Timesaver!!!
I also wanted to address the use of a wok in this post. I got 2 emails from people telling me that they can’t make a lot of the recipes posted here because I use a wok, and they don’t have one.
I love my wok, and it’s pretty convenient, but it’s not necessary. You can make any wok recipe without a wok, it’s just that the wok heats up faster, and you have more area in which to toss and stir fry the ingredients.
To buttress my point, even though I would otherwise use my wok for this recipe, I used a regular pot instead.
This serves 2
- 114g of pasta (use any type, I used spaghetti)
- 3/4 cup of coconut milk
- 1 1/2 cup of mixed vegetables
- 200g of beef, (sliced thinly and marinated with paste of 1 inch ginger, 1/2 teaspoon of salt, and 2 cloves of garlic)
- 4 atarodo, chopped
- 1 small onion, chopped
- 1/2 tablespoon of black pepper, ground
- 1/2 tablespoon of oregano
- 1/2 tablespoon of dried basil
- 1 teaspoon of marjoram
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- Bring salted water to a boil in a large pot. Add pasta, and boil for 8 minutes. Drain.
- Pour oil into a pot. Add the beef. Stir for 3 minutes, then add the mixed vegetables, onions, and atarodo.
- Stir for 5 minutes. Add the salt, marjoram, oregano, basil and black pepper. Add the coconut milk, and bring to a gentle boil.
- Add the pasta, toss to combine, and cook for 3 minutes.
- Serve, and enjoy!
Nutritional Value per serving
Carbohydrates: 55.3g (2.6g of sugar)