ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut-Beef Stir-Fry

Yield 4 servings


  • 1 pound flank steak
  • 1 tablespoon ground turmeric
  • 1 tablespoon chili powder
  • 2 teaspoons vegetable oil, divided
  • 1 teaspoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 3 garlic cloves, minced
  • 1 onion, halved and sliced
  • 1/4 cup coconut milk
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon dried crushed red pepper

How to Make It

  1. Cut steak diagonally across grain into 1/8-inch slices, and place in a shallow dish. Sprinkle with turmeric and chili powder, tossing to coat. Cover and chill 30 minutes.

  2. Pour 1 teaspoon vegetable oil and sesame oil into a nonstick skillet; place over medium-high heat until hot. Add steak; stir-fry until browned. Remove from skillet; set aside.

  3. Pour remaining 1 teaspoon vegetable oil in skillet. Add ginger, garlic, and onion; stir-fry until crisp-tender. Stir in coconut milk; cook, stirring often, 2 to 3 minutes or until slightly thickened.

  4. Stir in steak, cilantro, and red pepper; cook, stirring often, until thoroughly heated.