Curry Beef and Broccoli with Cashew Butter
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 People
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Calories
512 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Curry Beef and Broccoli with Cashew Butter
Description
This recipe begins by sautéing fresh minced ginger with thinly sliced grass-fed skirt steak until the beef browns slightly, adding depth to the curry base. Fresh broccoli florets are added and cooked briefly with yellow curry powder to release fragrance and lightly steam the vegetable, retaining some texture. Coconut milk and coconut aminos provide a creamy, slightly sweet and umami-rich liquid for the sauce. The use of cashew butter thickens and enriches the sauce, contributing a subtle nutty layer.
The sauce simmers gently for 10 to 15 minutes until it reduces and thickens, concentrating the flavors and creating a creamy coating around the beef and broccoli. The seasoning balance of salt and pepper is adjustable to taste, with an optional tip to reduce salt for sensitive palates.
This curry dish is typically served over cauliflower rice or white rice, making it a hearty main course with protein and vegetables combined in a flavorful sauce. Garnishing with fresh cilantro and optional chopped cashews adds a fresh herby note and crunch.
The recipe notes encourage adjusting salt levels based on personal preference, especially for those sensitive to sodium, highlighting practical seasoning control.
Ingredients
- 1/2 tablespoon coconut oil
- 1 teaspoon ginger minced, fresh
- 8 ounces skirt steak thinly sliced (against the grain, grass-fed
- 4 cups broccoli chopped into large pieces
- 2 teaspoons yellow curry powder
- 1 coconut milk light, canned 13.5 ounces
- 2 1/2 tablespoons coconut aminos or soy sauce, if not Whole30
- 2 tablespoons cashew butter verify no sugar added, for Whole30, roasted
- 1 teaspoon salt or less, to taste, sea salt
- Pinch black pepper
- cauliflower rice or white rice, for serving
- cilantro for garnish
- cashews for garnish (optional, chopped
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.
Notes
- Adjust the salt to taste if you are sensitive to sodium; start with less and add as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 17.9g | 6% |
| Protein | 33g | 66% |
| Fat | 34.1g | 52% |
| Saturated Fat | 30.3g | 152% |
| Polyunsaturated Fat | 2.1g | 12% |
| Monounsaturated Fat | 9.7g | 49% |
| Cholesterol | 64.8mg | 22% |
| Sodium | 1863.7mg | 78% |
| Potassium | 1078mg | 23% |
| Fiber | 5.6g | 22% |
| Sugar | 3.3g | 7% |
| Vitamin A | 2715IU | 54% |
| Vitamin C | 225.6mg | 251% |
| Calcium | 157mg | 16% |
| Iron | 5.2mg | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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