Curry Beef and Broccoli with Cashew Butter

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 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings People

Calories 512kcal

Ingredients

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

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

Nutrition