PEPPER STEAK WITH COCONUT

 

3 lbs tenderloin steak

1 coconut

4 green peppers

½ cup peanut or vegetable oil

1 Tbs salt

1 tsp black pepper

3 cloves garlic, mashed (or 1 tsp garlic powder)

a few drops tabasco

2 Tbs soy sauce

2 beef bouillon cubes

4 Tbs cornstarch

¼ cup dry vermouth

 

Cut 3 lbs tenderloin steak into ½-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 ½ cup peanut or vegetable oil with 1 Tbs salt, 1 tsp black pepper, 3 cloves garlic, mashed (or 1 tsp garlic powder) and a few drops tabasco. Sauté the green peppers in the seasoned oil for 2 minutes. Add strips of steak and sauté for 2 minutes. Add strips of coconut and sauté 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 and 2 beef bouillon cubes.

Dissolve 4 Tbs cornstarch in ¼ cup dry vermouth and add to the sauce. Stir over low heat until smooth and thickened to sauce consistency. Pour over the papper steak. Serve with Rice Bujambura.

 

Yield: 8 portions

 

country : Mauritania

course : meat dish

 

source : The African Cookbook / Bea Sandler