Fructose Free Gluten Free Coconut Curry Steak
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Learn more →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
- 1 red bell pepper, thinly sliced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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
- 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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