Slice the beef into thin pieces. Mix the
lemon rind, ginger, garlic, turmeric, cilantro, palm sugar and 2
tablespoons oil, add to the beef and toss to coat well. Cover with a lid
and chill for 1 hour to marinade. Heat the wok with the remaining oil.
Add the beef and stir-fry in batches until well browned. Add the
scallions and coconut and continue to stir-fry for another 1 minute. Add
back all the meat to the wok with the coconut milk and stir until heated
through. Serve hot with steamed rice.