Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

Simple and Easy Beef Stir-Fry with Coconut Milk

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

A simple and easy beef stir-fry recipe with tender steak, sweet bell peppers and a simple but flavorsome stir-fry sauce made with aromatics like onion, garlic, and ginger that take center stage with curry to help make a sweet and savory coconut broth.

No single flavor stands out, but rather the blending of these aromatic flavors forms something unique and definitely greater than the sum of its parts.

Cook’s Notes

The best beef for a stir-fry is:

  • flank steak
  • skirt steak
  • sirloin steak
  • flat iron steak

Before cutting your steak tenderize it with salt. Seasoning the steak before cutting into it, makes it easier to season one large piece than many small pieces.

Cut the raw steak at a 45-degree angle across the grain. This creates a cut that exposes more surface area between the muscle fibers shortening them. Short fibers translate to less chewy meat in your stir-fry.

This beef steak stir-fry comes together in under 30 minutes and is delicious!

Grab your ingredients and start stir-frying thin slices of steak that practically melt within a savory coconut curry broth.

Simple and Easy Beef Stir-Fry with Coconut Milk

ingredients-for-Simple-and-Easy-Beef-Stir-Fry-with-Coconut-Milk

1 pound beef, cut into thin strips

1 tablespoon fresh ginger, minced

1 tablespoon garlic, minced (about 2 large cloves)

1 large white onion, sliced lengthwise

1 bell pepper, sliced lengthwise

1 tablespoon red chili pepper flakes

1 tablespoon curry powder

1 14 oz. can coconut milk

Heat 1 tablespoon avocado oil in a wok or large skillet. Add beef and cook on both sides, stirring frequently, about 5-6 minutes.

Add ginger, garlic, onion, bell pepper, chili flakes and continue cooking, stirring frequently until garlic is fragrant.

Next add curry powder and mix in until well combined. Continue cooking stirring frequently until curry is fragrant, about 1 minute.

Easy-and-Simple-Beef-Stir-Fry-with-Coconut-Milk

Add coconut milk and simmer on low heat for 10 -15 minutes more. Plate and serve with a side of rice mix with peas and carrots, optional.

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10 thoughts on “Simple and Easy Beef Stir-Fry with Coconut Milk”

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  5. renxkyoko – I'm a molecular Biology and Forensic Biology graduate, and is currently working as a microbiologist at a dairy company. I have not stopped dreaming of playing in a symphony orchestra as a violinist. Maybe in my next life.
    renxkyoko

    You may try this exact recipe without the curry. I think it’ s more delicious. Also, try a recipe without the meat….. and use squash ( cabochan variety, and stringbeans * longbeans*) and instead of curry, add a tablespoon of shrimp paste ( or bagoong, Philippine shrimp paste ). This recipe without the curry is very Southeast Asian .

    Reply ↓
    1. eatandbehealthy

      Thanks Renxkyoko for your culinary ideas and replacements. I will give them a try.

      Just to let you know, I use curry in many of my Asian recipes, because curry is an anti-inflammatory herb, as wells as fights against cancer cells.

      I don’t have shrimp paste, but I do have fish paste, will that work as well?

      Thanks for taking the time to view the post Renxkyoko, and leaving your comment.

      Regards,
      randy

      Reply ↓
  8. Jackie Saulmon Ramirez – Jackie has volunteered for more than twenty years for children and family issues. Currently she writes for parents in the "Reminder" and "Parent Rap" Facebook page. If you are interested in receiving the "Reminder," send her a message.
    Jackie Saulmon Ramirez

    I thought it was green beans and it turns out it’s green peppers. 🙂 <3 Green Beans!

    Reply ↓

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