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. ---------------------------------------------------------------------------
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