This quick and easy one-pot dish featuring creamy coconut milk is a low-carb and Whole30-approved weeknight meal!
What do you get when you add cashew butter and coconut milk to a beef and broccoli stir-fry? A deeply satisfying one-pan meal! And what do you get if you sub coconut aminos for soy sauce and serve the whole thing over cauliflower rice? Low-carb deliciousness that’s Whole30-approved!
I’m not a strict Whole30 follower, but I do watch my carb and sugar intake. Plus, I love the broccoli-and-beef combo more than chocolate. So when I stumbled upon this fast, easy recipe, I knew it would become a weeknight go-to.
This dish is creamy and velvety smooth—thanks to the magic of cashew butter—with just a hint of tingly-warm spiciness from the curry. Between the deep umami of skirt steak, the bright and slightly sweet zip of ginger, and the earthiness of broccoli, you’ll be impressed by the complex flavors this recipe achieves in so little time.
It’s the ultimate dinner solution when you have little time to cook and even less time for cleanup!
Is This Curry Beef And Broccoli With Cashew Butter Healthy?
This curry beef and broccoli dish is a nutrient-dense meal with a good balance of protein, fiber-rich vegetables, and fats primarily from coconut milk and cashew butter. With proper portion control, it can be a healthy part of most well-balanced diets. It’s low in carbs and avoids grains, dairy, and legumes—making it a solid choice for keto and Whole30 adherents. Those looking to reduce their sodium intake might consider omitting the salt in favor of other flavor boosters, like minced garlic or nutritional yeast. Doubling the broccoli or adding some chopped spinach or kale can amp up the fiber and micronutrients of the dish without significantly altering the macros or flavor profile.
A Cross-Cultural Culinary Creation
Beef and broccoli dishes like this one bring together Indian, Chinese, Italian, and American influences. Curry is a spice most closely associated with Indian cuisine, and the coconut milk used in this recipe gives a nod to many Southeast Asian cooking styles. Chinese-American communities were the first to introduce the savory combo of beef and broccoli—thanks to the Italian immigrants who popularized the cruciferous veggie in the States in the 1920s. It made a great substitute for gai lan, aka “Chinese broccoli.” The skirt steak was not widely available commercially in the U.S. until the midcentury, though ranchers in the Southwest had used it in Tex-Mex dishes since at least the 1930s. The cut became more popular as dishes like fajitas were introduced to a more mainstream audience in the 1960s and 70s. Put all those influences together, and you’ve got a recipe for multicultural deliciousness!
How Do I Store Leftovers?
Store leftover beef and curry with cashew butter in an airtight container in the fridge for up to 3 days. I suggest storing leftover cauliflower rice separately, as it may make the rest of the dish soggy. You can also freeze this dish for up to 3 months in a freezer-safe container. Let it thaw overnight in the fridge. Reheat in a skillet or the microwave, stirring frequently to recombine the sauce and making sure not to overcook the beef.
Serving Suggestions
Curry beef and broccoli with cashew butter pairs well with lots of other Asian- and Tex-Mex-inspired dishes. Amp up the flavor complexity while staying low-carb with a simple Cilantro-Lime Cauliflower Rice recipe. This One-Pan Mexican Quinoa Casserole In The Slow Cooker keeps your Whole30 goals on track while bringing heaps of vitamins and nutrients to the table. Fill out your fiesta spread with a Healthy Chicken Quesadilla recipe, this amazing Sweet Potato Curry Soup, and some vegan Black Beans.
Ingredients
- 1/2 tablespoon coconut oil
- 1 teaspoon fresh ginger minced
- 8 ounces grass-fed skirt steak thinly sliced (against the grain)
- 4 cups broccoli chopped into large pieces
- 2 teaspoons yellow curry powder
- 1 can light coconut milk (13.5 ounces)
- 2 1/2 tablespoons coconut aminos or soy sauce, if not Whole30
- 2 tablespoons roasted cashew butter verify no sugar added, for Whole30
- 1 teaspoon sea salt or less, to taste
- Pinch black pepper
- Cauliflower rice or white rice, for serving
- Cilantro for garnish
- Chopped cashews for garnish (optional)
Instructions
- Heat the oil in a large, high-sided pan over medium-high heat. Add the ginger and beef. Cook until the beef begins to turn golden brown, about 2-3 minutes.
- Add the broccoli and curry powder. Cook until the curry is fragrant and the broccoli just begins to steam, about 2-3 minutes.
- Add the coconut milk, coconut aminos, cashew butter, salt, and pepper. 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.
- Ladle onto cauliflower rice or white rice, garnish with cilantro and cashews, and serve immediately.
Tips & Notes:
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
We have been making this recipe for years! It’s one of our weekly staples. So easy to throw together, and it turns out to be our 18 month old’s favorite meal. It’s so good!
So happy to hear that this is a go-to recipe! Thanks for reading and taking time to leave a comment.
I swear I’m becoming a Whole30 chef. Gonna try this one.
Hope you enjoyed!