Steak Cutlet In A Light Coconut Sauce

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Average Rating: 4.5 | Rated By: 3 users

This steak cutlet recipe can be made with pork, veal, beef or lamb. The tender cutlet is prepared in a light coconut cream sauce with a hint of ginger, bell pepper and zucchini. Serve over rice or gluten-free flat rice noodles

 

Ingredients

  • 1 Tbsp. coconut oil
  • 1 medium sweet onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 Tbsp. freshly minced ginger
  • 1 ½ pound steak cutlet (4 pieces) you can use pork, veal, beef or lamb
  • 1 red or yellow bell pepper, sliced into thin strips
  • 1 Thai chili pepper, remove seeds and finely chop
  • 1 Tbsp. GF fish sauce
  • 1 Tbsp. agave nectar
  • ¾ cup water
  • 1 cup full fat coconut milk
  • 1 medium size zucchini, leaving skin on and cut into small chunks
  • 2 Tbsp. fresh lime juice
  • Sea salt and freshly ground GF black pepper
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    Instructions

  • In a large saucepan heat coconut oil over medium-low heat. Add onions and cook for 5 minutes. Add garlic and ginger and stir to combine.
  • Increase heat to medium-high and add steak cutlet. Brown slightly on both sides. Add bell pepper and chili pepper and stir-fry for about a minute.
  • Add fish sauce, agave and ¾ cup of water, salt and pepper. Cover and cook over low heat for one hour adding extra water if needed
  • Add coconut milk, zucchini and lime juice and simmer for 2 more minutes
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