Gluten Free Coconut Curry Steak
Rich, creamy, and bold with heat, this coconut curry steak is the kind of weeknight dinner that feels like it came from a restaurant kitchen. Thinly sliced sirloin gets a quick high-heat sear before being folded into a silky sauce built from full-fat coconut milk, red curry paste, fresh ginger, and a splash of bright lime juice — layers of flavor that come together fast. The key swap that makes this work without gluten is tamari in place of regular soy sauce, which delivers that same deep, savory punch without any wheat. Fish sauce and a touch of brown sugar round out the sauce with a subtle sweet-salty balance that keeps every bite interesting. Baby spinach wilts right into the curry at the end, adding color and a little freshness to cut through the richness. Served over jasmine rice with optional cilantro and lime wedges, it's a complete, satisfying meal for four that doesn't ask much of you on a busy evening. If you've been burned by store-bought curry sauces hiding unexpected additives, making it from scratch like this puts you fully in control of every ingredient.
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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
- 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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