Coconut-Lime Thai Beef Stir Fry
A fragrant Thai-style beef stir fry with tender strips of beef, crisp vegetables, and a tangy coconut-lime sauce. This thai-inspired beef (gluten free) ready in about 25 minutes pairs coconut milk, freshly squeezed lime juice, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced against the grain flank steak
- 1/2 cup coconut milk
- 2 tbsp, freshly squeezed lime juice
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 3, minced garlic cloves
- 1 medium, thinly sliced red bell pepper
- 1 cup, trimmed snap peas
- 2, chopped green onion
- 1/4 cup, chopped fresh cilantro
- 1/4 tsp (optional) chili flakes
Instructions
- Step 1: In a medium bowl, whisk together 1/2 cup coconut milk, 2 tbsp freshly squeezed lime juice, 1 tbsp fish sauce, and 1 tsp brown sugar until sugar dissolves.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
- Step 3: Add 1 lb thinly sliced flank steak and stir-fry for 3-4 minutes until browned but still tender.
- Step 4: Add 1 medium thinly sliced red bell pepper and 1 cup snap peas, stir-frying for 2 minutes until vegetables are crisp-tender.
- Step 5: Pour the coconut-lime sauce over the beef and vegetables, tossing to coat and cook for 1-2 minutes until the sauce thickens slightly.
- Step 6: Remove from heat and garnish with 2 chopped green onions, 1/4 cup chopped fresh cilantro, and 1/4 tsp chili flakes if desired. Serve immediately with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Thai Beef Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Lime Thai Beef Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Coconut-Lime Thai Beef Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Thai Beef Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut-Lime Thai Beef Stir Fry gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
