Coconut Curry Beef Noodles

Ingredients

• 3 cups milk
• 1/2 cup sweetened flaked coconut, divided
• 1/4 cup soy sauce
• 2 tablespoons all-purpose flour
• 1 tablespoon mild curry powder
• 1 tablespoon butter, divided
• 1 lb boneless beef top sirloin steak or boneless strip steak (grilling steak)
• 2 cups reduced-sodium beef stock
• 1/4 cup water
• 8 ounces spaghettini, broken in half
• 1 lb frozen california-blend frozen vegetables, thawed (4 cups)
• 3 tablespoons raisins
• 1 lime, cut into wedges

Directions

1. 1

   In a measuring cup or bowl, whisk together milk, 1/3 cup of the coconut, soy sauce, flour and curry powder.

2. 2

   Heat a large pot over high heat; add half of the butter and swirl to coat pan. Brown beef, in two or three batches, for about 2 minutes, adding remaining butter between batches; transfer beef to bowl . Stir in beef stock and water, scraping up brown bits stuck to pot. Whisk milk mixture and stir into pot; bring to a simmer, stirring often. Stir in pasta; reduce heat and simmer gently , stirring often, for about 8 minutes or until pasta is almost tender.

3. 3

   Stir in vegetables and beef with any accumulated juices. Cook stirring, for about 5 minutes or until heated through. Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.

4. 4

   COOKING TIP: For the optimal tenderness, cut the steak across the grain, heat the pot well before adding beef and don't crowd the pan.

5. 5

   FOR THE ADVENTUROUS: Add 1 minced hot chili pepper with beef and garnish with chopped fresh coriander and mint.