Thai Beef - Low Carb

Thai Beef - Low Carb
Recipe Number: 1393
Contributor: TillerBee

Serves: 4
Calories Per Serving: 439 kcal
Preparation Time: 3 hours, including the cooking time
Difficulty: Easy

Ingredients:

1 1/4 cup Coconut Milk, canned
1 1/2 lb Beef, chuck blade roast
1/8 cup, chopped Walnuts
2 clove Garlic, raw
1 small Onion
2 tbsp Ginger Root

2 tbsp Green Chilies, canned
1/4 tsp Salt
1/4 tbsp Black Pepper
1 tbsp Lemon juice, bottled
1 tablespoon Cornstarch

Cooking Instructions:

Trim off as much fat from the beef as you can and slice it into 1/2 inch long thin strips.

Put coconut milk, nuts, and beef into a sauce pan. Bring to a boil. Turn down the heat and simmer 10 minutes. The beef will loose some of its juices and there will be more liquid in the sauce pan that when you started.

Meanwhile, make a paste with the garlic, onion, fresh ginger, chili peppers, salt, pepper, and lemon juice. I use a small jar on my blender but you can use anything that will chop and blend these ingredients into a paste.

Mix the paste with the cornstarch and a little cold water. Add some hot liquid from the beef mixture, stir well, and pour into the sauce pan. Stir well.

Simmer 30 to 40 minutes or until the meat is tender.

Substitutions:

Substitute any kind of nuts for the walnuts - almonds, pecans, whatever you have around.

Substitute 2 fresh chili peppers, seeded and chopped, for the canned chili peppers

Substitute the juice of 1/2 lemon for the bottled lemon juice.

Substitute any thickener you use for the cornstarch.

Homemade Coconut Milk:

Mix 1/2 cup raw, unsweetened coconut (shredded or flaked) with 1 1/4 cup of boiling water. Mix well and let stand for 24 hours. Strain well. I use the left over coconut in coconut macaroons or any recipe that calls for coconut. Sometimes, I freeze the coconut for later use.

Serving Suggestions:

Serve over rice or a rice substitute. Spinach makes a great side dish with this.

If you can have dairy, mix in 4 tbsp yoghurt or sour cream.

Additional Comments:

Single Serving: calories: 439 kcal fat: 30.11 fat/calories: 62% protein: 35.13 g total carbs: 7.82 g fiber: 0.8 g net carbs: 7.02 g

At 8,200 feet, I cook this recipe for 2 hours.>