Light beef cutlets with coconut sauce

Name: Light beef cutlets with coconut sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 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

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

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
Clean, wash and cut the peppers into thin strips. Pat the meat dry and cut into thin strips. Peel garlic and chop finely.
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
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
Wash parsley, shake dry, pluck off leaves and chop.
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.