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!
Course Dinner, Main Course
Cuisine Thai
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 2People
Calories 512kcal
Author FoodFaithFitness
Ingredients
1/2TbspCoconut oil
1tspFresh ginger,minced
8OzGrass-fed skirt steak,thinly sliced (against the grain)
4CupsBroccoli,Chopped into large pieces
2tspYellow curry powder
1CanLight coconut milk(13.5oz)
2-1/2TbspCoconut Aminos(Soy sauce if not whole30)
2TbspRoasted cashew butter(Make sure there is no sugar added for whole30)
1tspSea salt*read notes
Pinch of Pepper
Cilantro,for garnish
Chopped cashews,for garnish (optional)
Cauliflower rice, or white rice,for serving
Instructions
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!
Notes
*If you're super sensitive to salt, you may want to try 3/4 tsp, taste and adjust if needed