Pepper Steak with Coconut

Ingredients:

• Tenderloin (cut into strips 1 cm thick) (we did it cubed), 1.5 kg
• Coconut (water reserved)with flesh cut into strips the same size of the beef, 1
• Green bell pepper (cut into strips the same size of the beef, 4
• Hot chilli pepper (finely sliced), 1
• Groundnut oil, 120 ml
• Salt, 1 tbs
• Black pepper, 1 tsp
• Garlic cloves (minced), 3
• Tabasco, 6 drops
• Soy sauce, 2 tbs
• Beef bouillon, 2 cubes
• Cornflour, 4 tbs

Preparation:

Add the oil to a large frying pan and add the salt, black pepper, garlic and tabasco.

Fry the peppers and chilli in this seasoned oil for 2 minutes, then add the steak and fry for another 2 minutes before adding the coconut strips and frying for another 2 minutes.

Mix the coconut water with enough water to make 500 ml, add it to a sauce pan and bring it to a boil.

Add the soy sauce and beef bouillon, then mix the corn flour with 60 ml water in a small bowl, to form a paste. Add this to the sauce and stir to incorporate.

Continue stirring the sauce over low heat until the sauce becomes thick.

Place the meat mixture on a bed of rice and spoon the sauce over the top before serving (we ommited the rice and mixed the sauce with the meat).