Coconut Beef Curry

I used to enjoy a very similar entree at Wild Ginger in Seattle. 

This one, pinched of unhealthy fats, is so good, and doesn't take much time to prepare.


  • 2 T canola oil, divided
  • 1 lb lean beef sirloin or flank steak, sliced thinly 
  • 1 onion, sliced crosswise
  • 2 teaspoons ginger, finely chopped
  • 1 garlic clove, pressed
  • 1/2 cup lite coconut milk (make sure you find LITE - the regular product is loaded with saturated fat)
  • Juice of ½ lime
  • Salt and freshly ground black pepper
  • OPTIONAL: cardamom pods, fresh basil or cilantro


Heat 1 T canola oil in a large skillet or wok set over a medium-high heat.

Working in batches, quickly brown the beef. Transfer to a plate and reserve.

Turn down flame to low-medium and heat remaining oil. Add onion and sauté onion for 2-3 minutes or until softened. Add ginger and garlic and sauté another 2-3. 

Stir in coconut milk (and 2-3 cardamom pods, if you have them); bring to a boil. Return beef to pan and cook to heat thru, about 2 minutes. 

Squeeze the lime juice directly on top, stir to combine. Add salt and pepper to taste. Top with chopped fresh basil or cilantro if you have it (it’s flavorful enough to do without) 

Serve with basmati rice.