Steak Cutlet In A Light Coconut Sauce

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Average Rating: 3 | Rated By: 1 users

This delicious meal can be made with pork, veal, beef or lamb cutlet. It is prepared in a light coconut sauce with a hint of ginger, red pepper and zucchini. Serving it over rice noodles or jasmine rice perfectly finishes this tasty dish.

Serves 4


  • 1 tbsp. coconut oil
  • 1 organic sweet onion, sliced
  • 4 organic garlic cloves, chopped
  • 1 tbsp. freshly grated ginger
  • 1 ½ pound steak cutlet (4 pieces) you can use pork, veal, beef or lamb
  • 1 organic red pepper, sliced lengthwise
  • 1 Thai chili pepper, chopped
  • 1 tbsp. GF fish sauce
  • 1 tbsp. pure maple syrup
  • ¾ cup water
  • 1 cup full fat coconut milk
  • 1 organic medium size zucchini, sliced
  • 2 tbsp. freshly squeezed lime juice
  • Sea salt to taste
  • Instructions

  • In a large saucepan heat coconut oil and add onion. Sauté onion until soft about 5 minutes, then add garlic and ginger and stir.
  • Add in flank steak and brown slightly on both sides, then add red pepper and chili pepper and stir for about a minute.
  • Add fish sauce, maple syrup and ¾ cup of water, cover with a lid and simmer for one hour on low heat adding extra water if needed.
  • Add coconut milk, zucchini and lime juice and simmer for 2 more minutes. Season with salt and serve over rice noodles or jasmine rice.

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