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Pan Asian Beef Recipe

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This recipe for Pan Asian Beef, by , is from A Little Slice of Heaven, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy von Stempa


One roast
Olive oil
1 clove garlic, minced
1 heaping tablespoon freshly grated ginger
1 large onion, diced
1 red pepper, diced
1 handful fresh coriander OR 1 teaspoon ground coriander
1 teaspoon orange rind
1/4 cup soy sauce (or more, to taste)
1-2 cans coconut milk (NOT cream!)
Coriander leaves, OR 1 teaspoon ground coriander
Lemon grass
Juice of one lime

Sear the roast in a little olive oil. When browned, transfer to a foil-lined roaster. In the same fry pan, sauté the garlic, ginger, onion, and red pepper until tender. Add coriander, orange rind, and soy sauce. Pour over the roast. Pour one or two cans of coconut milk over the roast and top with coriander leaves, lemon grass, and juice of one lime. Bake for 40 minutes for rare, or 3-4 hours for maximum tenderness. Excellent over rice.




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