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Beef Recipes

Coconut Milk Beef Strips

An original creamy, mellow and gently spiced Beef Strips recipe adapted for Filipino ingredients, family portions and an ordinary home stove.

Updated August 19, 2026By Sarap Recipe Editorial
Prep15 minutes
Cook40 minutes
Serves4–5
LevelEasy

This original Sarap Recipe version of Coconut Milk Beef Strips is designed for a regular Filipino family kitchen. It uses coconut milk and ginger to make a creamy, mellow and gently spiced dish that works well with steamed rice.

Ingredients

  • 700 g beef sirloin or sukiyaki-cut beef
  • 2 cups coconut milk
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 thumb-size ginger, sliced
  • 2 long green chilies
  • 1 tablespoon fish sauce or soy sauce
  • Black pepper and salt, only as needed

How to cook it

  1. Slice the beef thinly across the grain and blot away excess moisture.
  2. Measure and prepare every sauce ingredient before heating the pan. This keeps the aromatics from burning while you work.
  3. Combine coconut milk, onion, garlic and ginger in a wide pan and bring to a gentle simmer without covering.
  4. Sear in batches until browned, then finish briefly in the sauce so it stays tender.
  5. Add green chilies and simmer gently until the sauce is slightly thick; avoid a hard boil so the coconut milk stays smooth.
  6. Taste the finished dish with rice before adjusting salt, soy sauce or fish sauce. Rest for 3 minutes before serving.

Why this method works

Preparing the sauce first gives the seasoning time to dissolve and prevents rushed measuring over a hot pan. Cooking the main ingredient separately from the final reduction protects its texture, while gradual seasoning accounts for differences between brands of soy sauce, patis and oyster sauce.

Practical kitchen tips

  • Use a wide pan so moisture can evaporate instead of making the dish watery.
  • For a less salty result, start with only three-fourths of the soy sauce or fish sauce and adjust at the end.
  • Cool leftovers within two hours, refrigerate in a covered container and reheat until steaming.

How to serve

Serve hot with steamed rice. A side of sliced cucumber, tomatoes or blanched leafy vegetables balances the rich sauce. Offer calamansi and chili separately so each person can adjust the flavor.

Original recipe prepared for Sarap Recipe readers. Cooking time varies with ingredient size, cookware and stove heat.

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