Braised beef in coconut milk, (beef Pannang)

Braised Beef in Coconut Milk Yields 4-6 serving 2 Pounds grass fed steak (sirloin, etc...) 2 Tablespoons sesame oil  2 Cans organic coconut milk  1/2 Cup water 3 Tablespoons red curry paste 4 Tablespoons organic fish stock 2 Teaspoons turmeric 1 leaf lemon grass slightly smashed 1 Red bell pepper cut julienne  Sea salt to taste

*In medium size sauce pot heat oil until just smoking. Add beef and sear on all sides and set aside. In same pan add coconut milk and red curry paste on medium high heat stirring constantly to prevent sticking. When all is incorporated and red oil appears, add water and stock. Toss beef back in pan and turn heat to medium low, allow mixture to simmer about 2 hours. Allow enough time for the mixture to reduce into a thick sauce, and the beef is tender. If sauce is too thick you can always add more stock. Serve on top of cauliflower rice. Scoop rice on plate, lay the beef on the side and spoon sauce on top.