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Mauritania: Pepper Steak With Coconut




Source of Recipe


unknown
Cut 3 lbs. TENDERLOIN STEAK into 1/2-inch thick strips.
Crack 1 COCONUT, reserving the water. Remove dark skin with vegetable parer and cut coconut in strips same size as steak strips.
Slice 4 GREEN PEPPERS in strips same size as steak strips.
In a 10-inch skillet:
Combine: 1/2 cup PEANUT or VEGETABLE OIL with
1 Tbs. SALT
1 tsp. BLACK PEPPER
3 cloves GARLIC, mashed (or 1 tsp. garlic powder)
a few drops TABASCO.
Saute the green peppers in the seasoned oil for 2 minutes.
Add strips of steak and saute for 2 minutes.
Add strips of coconut and saute for 2 minutes blending mixture together.
Add water to the coconut water to make up 2 cups. Bring to a boil.
Add: 2 Tbs. SOY SAUCE
2 BEEF BOUILLON CUBES.
Dissolve: 4 Tbs. CORNSTARCH in
1/4 cup DRY VERMOUTH and add to the sauce.
Stir over low heat until smooth and thickened to sauce consistency.
Pour over the PEPPER STEAK.