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  • Writer's pictureLydia Gerratt

Coconut beef with spring onions and shiitake mushrooms

Coconut beef with spring onions and shitake mushrooms

Why does coconut cream always make everything taste that much better? Two bunches of spring onions sounds like a lot, but go with it and even though you don’t cook them for long, they sweeten and soften.

If you like your beef super tender, use sirloin steaks, but rump steaks work really well too and keep the price on an even keel.

I always have to add the chilli at the end of cooking just to my dish as my 5 year old is not a fan – it still works though and gives a decent amount of heat.

Miraculous ingredients: sirloin steak (organic and/or grass fed), shiitake mushrooms, good quality coconut cream with a high coconut extract, Waitrose Cooks' Ingredients chicken stock

Coconut beef with spring onions and shiitake mushrooms


450g sirloin steak, approximately 2 steaks

4 tablespoons vegetable oil

2 bunches spring onions, thickly sliced

1 red bird’s eye chilli, deseeded and finely sliced

1 garlic clove, finely chopped

4cm fresh ginger, peeled and finely sliced into matchsticks

150g shitake mushrooms, the large ones sliced in half and the small ones left whole

200ml coconut cream (the Waitrose organic coconut cream has a high coconut extract content)

150ml chicken stock (Waitrose Cooks’ Ingredients is the best)

25g fresh coriander finely chopped

Coarse sea salt and black pepper to season

Juice of ½ lime


Trim the fat from the steaks and slice into thin strips.

Place a large deep frying pan or a wok on a high heat; add 2 tablespoons of oil and the beef. Fry until brown, 6 minutes, and then transfer the beef to a warm plate.

Add the remaining 2 tablespoons of oil to the pan; add the spring onions, garlic, chilli and ginger and cook for 1 minute. Add the mushrooms, stir and fry for 3 minutes. Transfer the vegetables to a warm plate.

Return the beef to the pan; add the coconut cream and stock. Simmer for 4 minutes. Add the vegetables back into the pan and heat through for a couple of minutes. Stir in the coriander, squeeze in the juice of ½ a lime and season well with salt and pepper.

Serve with steamed jasmine or basmati rice.

Preparation time 10 minutes, cooking 20 minutes, 2 adult portions, 2 child portions

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