Pepper Steak with Coconut

Ingredients

• •3 pounds tenderloin steak, cut into ½-inch thick strips
• •1 coconut, reserving water
• •4 green peppers, sliced
• •½ cup peanut or vegetable oil
• •1 tablespoon salt
• •1 teaspoon black pepper
• •3 cloves garlic, mashed
• •A few drops of Tabasco
• •2 tablespoons soy sauce
• •2 beef bouillon cubes
• •4 tablespoons cornstarch
• •¼ cup dry vermouth

Directions

1. 1Cut tenderloin steak into ½-inch thick strips.
2. 2Crack coconut, reserving the water. Remove dark skin and cut coconut in strips same size as steak strips.
3. 3Slice green peppers in strips same size as steak strips.
4. 4In a 10-inch skillet, combine peanut or vegetable oil with slat, black pepper, garlic and Tabasco.
5. 5Sautee the green peppers in the seasoned oil for 2 minutes.
6. 6Add 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.
7. 7Add soy sauce and beef bouillon cubes.
8. 8Dissolve cornstarch in dry vermouth and add to the sauce.
9. 9Stir over low heat until smooth and thickened to sauce consistency.
10. 10Pour over steak and serve with rice.