Thai Beef with Coconut Milk
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   2 tb coconut Oil
   2 ts Garlic, crushed
   1 lg Onion, cut in wedges
 500 g  Rump or Round Steak, cut into thin strips
   2    Sticks Celery, sliced
   1    Red Capsicum, cut into strips
 150 g  Broccoli, cut into florets
   1 c  Coconut Milk
 1/2 c  Beef Stock
        Black Pepper to taste

Heat wok over a moderate heat. Add oil, garlic and onion. Cook for 1
minute. Add half the beef to the wok, cook for 2-3 minutes. Remove and
set aside. Reheat wok and cook remaining beef, adding oil if needed,
then set aside.

Add celery, capsicum and broccoli to the wok. Stir-fry for 3 minutes.
At this stage you can add 1/4 cup Thai-style red curry paste or other
seasonings to make a spicier dish.

Return ingredients to wok with coconut milk, beef stock and black
pepper. Toss until heated through. Serves 4.

Source: That's Life Magazine, November 9 1996
From: Henning Sponbiel in rec.food.cooking on Feb 16, 2000.