This quick and easy one pot curry beef and broccoli has creamy coconut milk and cashew butter! It’s a healthy, low carb and whole30 approved weeknight meal!
Creamy cashew butter + spicy curry + tender pieces of juicy beef = current dinner vibes on rep-EAT.
SRSLY. If you’re a beef with garlic sauce and broccoli-loving person, then you are going to MEGA love this one-pot of deliciousness.
A shout-it-from-the-rooftops-head-over-taste-buds-kind-love. I’m predicting it RIGHT. NOW.
It’s ULTRA creamy and velvety smooth, with this tingly-warm sensation that hugs each piece of tender broccoli as it heats up your taste buds and slides down into your hungry belly with JUICY explosions of protein-PACKED beef.
It’s the mecca of one pot, quick and easy dinners in the sense that you WILLNOTCANNOT even believe that SO much flavor could be given to a food item in SUCH a short time and with FEW ingredients.
Major weeknight dinner winner about to happen in your very real lives.
So, let’s talk flavor profiles a little bit more. I don’t even need to tell you that I am obsessed with all things of the curry variety (hi recently shared curry cashew chicken sheet pan dinner and coconut curry soup!) and THIS version was inspired by last year’s vegan coconut curry with sweet potato noodles A-N-D coconut curry with almond butter.
Run on sentences much? In the face of spicy-dinner-goals, proper grammar fails me.
Or maybe that’s just all the time. Whatever. You get it.
P.s I know some of you might not be the biggest “curry fans.” If that’s you, try out these Paleo Mongolian Beef Broccoli “Rice” Bowls from Cotter Crunch!
BUT, I cannot tell you a lie (because then you would question our internet BFF status) and tell you that curry + paleo low carb keto beef and broccoli was 100% a super-awesome idea from my very own brain.
I remember eating curry beef and broccoli from this local Chinese food joint as a child.
I also remember the MEGA dose of pain that happened in my tummy post-beefy-broccoli binge.
No good my friends. This beef and broccoli? DOES NOT HAVE THAT OUTCOME.
But, my one BEEF with that curry beef (see what I did there? Laugh.) is that it lacked creaminess. You guys know I am a texture FREAK, and I KNOW that you guys are there right along with me, so you understand the longing for a coating of velvety smooth saucy-goodness to coat my mouth and envelop each bite of spicy-curry beef.
This is where Taylor brain kicks in and invites coconut milk and roasty, toasty, ULTRA-RICH and TOTALLY creamy cashew butter to the party-in-your-tummy.
Think of curry powder mix-and-mingling with cashew butter, undertones of fresh-and-flavorful ginger and salty coconut aminos, as they melts into creamy swirls of coconut milk. <–!!!
ALL of that flavor wraps around each morsel of tender-crisp, vibrantly-green broccoli and chewy strip of beef. <–!!!, the sequel.
When Mr. FFF tried this, he said NOTHING.
This either means:
- He hates it and doesn’t know how to tell me so that I don’t throw a roll of paper towel at his head in anger.
Can’t confirm or deny that’s happened. Hint: it has.
- He loves it SO much that words fail him.
Considering he ate BOTH servings of this recipe, at O-N-E time, I am going with a major case of broccoli and beef LOVIN’.
Side note: he usually hates beef and broccoli. #IWin.
So, do yourself a favor and do a little cashew butter curry dance at the dinner table tonight.
It’ll make a beef-n-broccoli believer out of YOU.
- 1/2 Tbsp Coconut oil
- 1 tsp Fresh ginger, minced
- 8 Oz Grass-fed skirt steak, thinly sliced (against the grain)
- 4 Cups Broccoli, Chopped into large pieces
- 2 tsp Yellow curry powder
- 1 Can Light coconut milk (13.5oz)
- 2-1/2 Tbsp Coconut Aminos (Soy sauce if not whole30)
- 2 Tbsp Roasted cashew butter (Make sure there is no sugar added for whole30)
- 1 tsp Sea salt *read notes
- Pinch of Pepper
- Cilantro, for garnish
- Chopped cashews, for garnish (optional)
- Cauliflower rice, or white rice, for serving
- Heat the oil in large, high-sided pan on medium-high heat. Add in the ginger and beef and cook until the beef begins to turn golden brown, about 2-3 minutes
- Add in the broccoli and curry powder and cook until the curry is fragrant, and the broccoli just begins to steam, about 2-3 minutes
- Add in the coconut milk, coconut aminos, cashew butter, salt and a pinch of pepper and bring to a boil.
- Once boiling, reduce the heat to medium low and simmer until the sauce begins to thicken and reduce, about 10-15 minutes.
- Serve of cauliflower rice, or white rice, garnish with cilantro and cashews and DEVOUR!
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: SmartPoints: 15 Points+: 13. Old Points: 12
(Per 1 serving, or half the recipe)
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