Coconut Curry Beef Noodles

In a measuring cup or bowl, whisk together milk, 1/3 cup (80 mL) of the coconut, soy sauce, flour and curry powder or paste.

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 min, adding remaining butter between batches; transfer beef to a 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 min or until pasta is almost tender. Stir in vegetables and beef with any accumulated juices.

Cook, stirring, for about 5 min or until heated through. Serve sprinkled with remaining coconut and raisins and with lime wedges to squeeze over top.

For optimal tenderness, cut the steak across the grain, heat the pot well before adding beef and don't crowd the pan.

For the Adventurous: Add 1 minced hot chile pepper with beef and garnish with chopped fresh coriander and mint.

Healthy Eating Tip: Kick-start your New Year's resolution to eat healthy by incorporating this nutritional powerhouse into your regular menus. An excellent source of 13 key nutrients, this recipe owes its healthfulness to nutrient-rich veggies, milk, pasta and beef.