Coconut spinach with peppered beef


  • 250g cherry tomatoes
  • 1 tbs pepper
  • steaks
  • 1 tbs vegetable oil
  • 1 garlic clove, crushed
  • 1/2 cup coconut milk
  • 1/2 cup chicken stock
  • 1 1/2 bunches english spinach, stems trimmed, washed


  1. Bake tomatoes in the oven for 20 minutes or until tender.
  2. Coat steaks in ground pepper and cook.
  3. Cook garlic ina little oil until aromatic. Add coconut milk and stock and bring to the boil. Boil for 3 minutes or until sauce thickens. Add spinach and cook until spinach wilts. Serve.

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