posted by Terrytx 12-08-99 6:33 AM
* Exported from MasterCook *
Thai Braised Beef with Coconut Milk and Ginger
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ethnic
Amount Measure Ingredient -- Preparation Method
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1 (2 1/2 lb) boneless chuck roast
1 teaspoon salt
2 teaspoons ground coriander
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground red pepper
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
2 teaspoons vegetable oil, divided
3 cups chopped onion
1 cup diced carrot
2 tablespoons minced peeled fresh ginger
4 cloves garlic, minced
1 (16 oz) can fat-free less-sodium chicken broth
1 1/2 cups light coconut milk
2 tablespoons sliced peeled, fresh lemon grass or 1 tablespoon thinly sliced lime peel
3 bay leaves
6 cups hot cooked Chinese-style egg noodles (about 12 oz uncooked)
1 cup chopped cilantro
Trim fat from beef. Cut beef into 2-inch pieces. Combine salt and next 6 ingredients in a small bowl,. Sprinkle 2 tablespoons of spice mixture over beef, and toss to coat; reserve remaining spice mixture.
Preheat oven to 325° F.
Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Heat remaining teaspoon oil in pan. Add onions, carrots, ginger, and garlic and saute 8 minutes or until tender. Stir in broth, scraping pan to loosen browned bits. Return beef to pan. Add remaining spice mixture, coconut milk, lemon grass, and bay leaves. Bring to a boil.
Remove from heat. Cover and bake at 325° for 2 hours. Remove beef from pan using a slotted spoon; shred beef with 2 forks, set aside, and keep warm. Bring vegetable mixture to a boil over medium-high heat. Cook 10 minutes or until slightly thick. Discard bay leaves.
Serve beef and vegetables over noodles. Sprinkle with cilantro.
Serving size 3 oz beef, 3/4 cup vegetable mix, 1 cup noodles 554 cal, 18g fat, 40.5g pro, 54.9g carb, 4.5g fiber, 145mg chol, 095mg sod.
Source:
"Cooking Light-Nov/99"