Coconut Spinach With Peppered Beef

Serve these spicy steaks with creamy coconut spinach and roasted tomatoes for a complete mid-week meal.

The ingredient of Coconut Spinach With Peppered Beef

• 1 x 250g punnet cherry tomatoes
• 1 tablespoon freshly ground black pepper
• 800g beef blade roast cut into 6 about 2cm thick steaks
• 1 tablespoon vegetable oil
• 1 garlic clove crushed
• 125ml 1 2 cup coconut milk
• 125ml 1 2 cup massel chicken style liquid stock
• 1 1 2 bunches english spinach stems trimmed washed

The Instruction of coconut spinach with peppered beef

• preheat oven to 200u00b0c line a baking tray with non stick baking paper place the tomatoes on the tray and bake in preheated oven for 20 minutes or until tender
• meanwhile place the pepper on a plate roll the edges of the steaks in pepper to coat heat half the oil in a medium frying pan over medium high heat add the steaks and cook for 3 4 minutes each side for medium or until cooked to your liking transfer to a plate and set aside for 5 minutes to rest
• heat the remaining oil in a large frying pan over medium heat add the garlic and cook stirring for 30 seconds or until aromatic add the coconut milk and stock and bring to the boil boil for 3 minutes or until sauce thickens add the spinach and cook stirring for 2 minutes or until spinach wilts
• divide the spinach among serving plates top with peppered steaks and serve immediately with the roasted tomatoes

Nutritions of Coconut Spinach With Peppered Beef

fatContent: 280 586 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent: n a
cholesterolContent: 32 grams protein
sodiumContent: n a