Low Sugar Gluten Free Coconut Curry Steak

Total time45 min

Prep time15 min

Cook time30 min

Low Sugar Gluten Free Coconut Curry Steak

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Ingredients

4 servings

For the steak

1.5 lb sirloin steak, thinly sliced against the grain into ¼-inch strips
½ tsp salt
¼ tsp black pepper

For the curry

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 red bell pepper, thinly sliced
1 tbsp fresh ginger, finely grated
3 tbsp red curry paste
1 can (13.5 oz) full-fat coconut milk
½ cup chicken broth
2 tbsp tamari
1 tbsp fish sauce
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp fresh lime juice (from about 1 lime)
1 cup baby spinach or thinly sliced zucchini

For serving

cooked jasmine rice, for serving
fresh cilantro leaves, for serving (optional)
lime wedges, for serving (optional)

Instructions

1
Pat the steak strips dry with paper towels and season with salt and black pepper.
2
Heat 1 tbsp of the coconut oil in a large skillet or wok over high heat until shimmering. Add the steak strips in a single layer — work in two batches if needed to avoid crowding — and sear for 1–2 minutes per side until browned on the outside and just opaque throughout with no pink remaining at the center. Transfer to a plate and set aside.

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