Coconut Curry Beef Noodles

This Meal-in-one is sure to liven up your dinnertime repertoire with its tender strips of beef , noodles and nicely spiced sauce - and only one pot to wash.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3  cups milk
• 1⁄2 cup sweetened flaked coconut, divided
• 1⁄4 cup soy sauce
• 2  tablespoons all-purpose flour
• 1  tablespoon mild curry powder
• 1  tablespoon butter, divided
• 1  lb boneless beef top sirloin steaks (grilling steak) or 1  lb  boneless strip steak (grilling steak)
• 2  cups  reduced-sodium beef stock
• 1⁄4 cup water
• 8  ounces  spaghettini, broken in half
• 1  lb  frozen  california-blend frozen vegetables, thawed (4 cups)
• 3  tablespoons raisins
• 1  lime, cut into wedges

Directions

1. In a measuring cup or bowl, whisk together milk, 1/3 cup of the coconut, soy sauce, flour and curry powder.
2. Heat a large pot over high heat; add half of the butter and swirl to coat pan. Brown beef, in two or three batches, for about 2 minutes, adding remaining butter between batches; transfer beef to bowl . Stir in beef stock and water, scraping up brown bits stuck to pot. Whisk milk mixture and stir into pot; bring to a simmer, stirring often. Stir in pasta; reduce heat and simmer gently , stirring often, for about 8 minutes or until pasta is almost tender.
3. Stir in vegetables and beef with any accumulated juices. Cook stirring, for about 5 minutes or until heated through. Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.
4. COOKING TIP: For the optimal tenderness, cut the steak across the grain, heat the pot well before adding beef and don't crowd the pan.
5. FOR THE ADVENTUROUS: Add 1 minced hot chili pepper with beef and garnish with chopped fresh coriander and mint.