Beef in Coconut Sauce with Cabbage 
(serves 4 with rice)

3/4 lb lean beef (sirloin, round, topside)
1.2 teaspoon salt
2 teaspoons dark soy sauce
2 cups thin coconut milk
4 dried chillies, crumbled
1 inch piece fresh ginger, shredded
3 cloves garlic, crushed
8 shallots, or 2 small red onions, sliced
1 heaped tablespoon roasted peanuts, crushed
1 tablespoon soft brown sugar
1-1/2 teaspoons cornstarch
1 lb Chinese cabbage or white cabbage
2 medium carrots
2 fresh red chillies, sliced

Cut beef into thin strips, season with salt and soy sauce and leave to stand for
10-15 minutes. Pour 1-1/4 cups coconut milk into a saucepan and add crumbled 
chillies, ginger, garlic and sliced onion.  Bring almost to the boil then add 
sliced, marinated meat.   Turn heat down, cover and simmer until meat is tender.
Stir in the roasted peanuts, brown sugar and add salt to taste.  Thicken sauce 
with cornstarch mixed with a little water.  Remove from heat and set aside, 
keeping warm. Wash cabbage and cut into pieces about 2 inches by 1 inch.  Scrape
or peel carrots and slice very thinly.  Cook carrots in boiling, lightly salted 
water for 2-3 minutes, then drain.  Put cabbage into a pan with a little salt 
and the remaining 3/4 cup coconut milk.  Simmer on low heat until cabbage is 
cooked, but still slightly crisp. Arrange cabbage on a serving dish, top with 
carrots and the cooked beef.  Pour sauce over.  Garnish with sliced red 
chillies. Serve with steamed rice.