Steak Cutlet In A Light Coconut Sauce

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


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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