Santo Organic Pepper Steak with Coconut Cream Sauce – Authentic Vanuatu Recipe
Espiritu Santo’s famed grass-fed beef seared with cracked black pepper and coconut pan gravy.
- Country of Origin
- 🇻🇺 Vanuatu (Melanesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Beef sirloin strips, Green beans, Sweet bell peppers, Crushed black peppercorns, Coconut cream
Ingredients for Santo Organic Pepper Steak with Coconut Cream Sauce (4 Servings)
- 1.25 lbs (or 2.5 cups) beef sirloin strips, prepped into bite-sized pieces
- 1.5 cups green beans, washed and trimmed
- 1 cup sweet bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with crushed black peppercorns
- 1.5 tbsp traditional Vanuatu seasoning (coconut cream, garlic, soy sauce)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and crushed black peppercorns for 2–3 minutes until softened and fragrant.
- Add beef sirloin strips and green beans along with coconut cream, garlic, soy sauce, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with sweet bell peppers and serve straight from the skillet.