- 1 tablespoon oil
- 4 (about 600g) beef porterhouse steak, excess fat trimmed, thinly sliced
- 1 red onion, halved, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon sambal oelek
- 1/2 cup chopped fresh coriander
- Steamed white rice, to serve
- 1/2 fresh coconut, shell removed, flesh broken into large pieces
- 1/2 cup (about 500g) finely chopped peeled pineapple
- 2cm-piece fresh ginger, peeled, finely grated
- 1 teaspoon fish sauce
- Step 1To make the pineapple sambal, coarsely grate the coconut flesh. Combine the pineapple, ginger, fish sauce and half the coconut in a bowl.
- Step 2Heat 1 teaspoon of oil in a wok over high heat. Add one-third of the beef and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat with oil and remaining beef, in two more batches, reheating the wok between batches.
- Step 3Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute. Add the beef, sambal oelek and any juices, and stir-fry for 1 minute or until combined.
- Step 4Add the remaining coconut and three-quarters of the coriander to the wok and toss to combine. Divide the beef mixture among serving plates. Top with remaining coriander. Serve with the pineapple sambal and steamed rice.
- High protein
- Low carb
- Low kilojoule
- Lower gi
How to prepare fresh coconut: Preheat oven to 200°C. Pierce eyes with a skewer. Drain milk. Place on a baking tray and bake for 20 minutes. Use a hammer to tap the middle, turning slightly, until the coconut cracks open. Insert a butter knife between the flesh and shell to remove the flesh. Reserve pieces of shell and use to serve the sambal.
- Author: Gemma Purcell
- Image credit: Steve Brown
- Publication: Australian Good Taste