Veal coconut stir fry, lemongrass, sweet potato with coriander
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Ingredients
- 500g veal
- 125g coconut
- 1 onion
- 1 garlic clove
- 2 tomatoes
- 2 bunches lemongrass
- 500g sweet potatoes
- 1 bunch coriander
- 4 tbls olive oil
- salt and pepper
Details
servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 10mins
Cost Average budget
Preparation
Step 1
Slice the seasoned veal and fry in a wok with no fat with 100g of sweet potatoes, the onion and the garlic for 3 minutes. Add the lemongrass for 3 minutes and the coconut milk and cook for 5 minutes. Remove the meat from the pan, sieve the sauce and let it reduce until you get a syrupy liquid. Add the meat back to the juice and remove from heat.
Step 2
Peel the rest of the sweet potatoes, slice and steam them for 20 minutes. Drain and mix with olive oil, 1/4 of the coriander and a glass of water if necessary.
Step 3
Serve the wok in dinner plates with the sweet potato puree and the coriander to decorate.
Step 4
Tips: For an alternative, you can replace the sweet potato with a winter marrow, served with grated ginger.
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