Coconut Beef Skillet
Seared beef strips simmered in a rich coconut-lime sauce with ginger, garlic, and wilted greens for a warming, deeply flavorful one-pan meal.
Ingredients
10 oz flank or sirloin steak, thinly sliced against the grain
1 Tbsp butter or tallow
1 garlic clove, minced
1 tsp fresh ginger, grated
½ tsp red pepper flakes (optional)
½ cup full-fat canned coconut milk (unsweetened)
1 tsp fish sauce (or coconut aminos for less intensity)
1 tsp fresh lime juice
1 tsp lime zest
2 cups spinach or chopped kale
2 scallions, chopped
Salt & black pepper, to taste
1 tsp olive oil (optional, for finishing only)
Macronutrients
(per serving, makes 2)
Protein: 40g
Fat: 35g
Carbs: 5g
Preparation
Heat butter or tallow in a large skillet over medium-high heat. Season beef with salt and pepper, then sear in batches to avoid overcrowding. Cook 2–3 minutes until browned. Remove and set aside.
Lower heat to medium. Add garlic, ginger, and red pepper flakes to the same skillet. Sauté in the leftover fat for 1–2 minutes until fragrant.
Stir in coconut milk, fish sauce (or coconut aminos), lime zest, and lime juice. Simmer gently for 2–3 minutes to thicken slightly.
Add the spinach or kale to the skillet and stir until wilted, about 2 minutes. Return the seared beef to the pan and stir everything to coat in the sauce. Heat through for 1–2 minutes.
Remove from heat. Top with chopped scallions and a drizzle of olive oil for a clean, peppery finish. Serve hot.
THURSDAY 260514