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.
