Coconut Curry Beef Noodles

• 3 cups milk
• 12 cup sweetened flaked coconut, divided
• 14 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
• 14 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

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.
3. Brown beef, in two or three batches, for about 2 minutes, adding remaining butter between batches; transfer beef to bowl .
4. Stir in beef stock and water, scraping up brown bits stuck to pot.
5. Whisk milk mixture and stir into pot; bring to a simmer, stirring often.
6. Stir in pasta; reduce heat and simmer gently , stirring often, for about 8 minutes or until pasta is almost tender.
7. Stir in vegetables and beef with any accumulated juices.
8. Cook stirring, for about 5 minutes or until heated through.
9. Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.
10. 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.
11. FOR THE ADVENTUROUS: Add 1 minced hot chili pepper with beef and garnish with chopped fresh coriander and mint.

milk, coconut, soy sauce, flour, curry powder, butter, boneless beef, beef stock, water, spaghettini, frozen vegetables, raisins, lime

Taken from www.food.com/recipe/coconut-curry-beef-noodles-340339 (may not work)