Light beef cutlets with coconut sauce

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
4.5 2
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 red, yellow and green peppers
  • 3-5 (approx. 500 g) Beefsteaks
  • 1 Garlic clove
  • 2 TEASPOONS Oil
  • 7-10 Tbsp salt, pepper
  • 1 can(s) (165 ml) unsweetened coconut milk
  • 2 TABLESPOONS Peanut cream (glass)
  • 1⁄2 Tsp Vegetable broth (instant)
  • 1 TABLESPOON salted roasted peanuts
  • 5 Stem(s) flat leaf parsley
  • 7-10 Tbsp a few squirts of lime juice

Directions

  1. 1

    Clean, wash and cut the peppers into thin strips. Pat the meat dry and cut into thin strips. Peel garlic and chop finely.

  2. 2

    Heat 1 tsp. oil in a wok or frying pan. Brown the meat in it over a high heat for about 2 minutes. Season with salt and pepper. Take out.

  3. 3

    Heat 1 tsp. oil in the frying fat. Fry the pepper strips and chopped garlic for 2-3 minutes. Stir in coconut milk, peanut cream, 200 ml water and stock. Bring to the boil and simmer for about 4 minutes. Coarsely chop the peanuts.

  4. 4

    Wash parsley, shake dry, pluck off leaves and chop.

  5. 5

    Add the meat, reheat briefly. Season to taste with salt, pepper and lime juice. Sprinkle with peanuts and parsley. If you don't want to eat low-carb, add a small portion of basmati rice.

Nutrition Facts

KCAL
300 kcal
CARBS
6 g
FATS
16 g
PROTEINS
31 g