The Pioneer Woman Tasty Kitchen
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Curry Beef and Broccoli with Cashew Butter

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Level: Easy

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Description

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!

Ingredients

  • ½ Tablespoons Coconut Oil
  • 1 teaspoon Fresh Ginger, Minced
  • 8 ounces, weight Grass-fed Skirt Steak, Thinly Sliced (against The Grain)
  • 4 cups Broccoli, Chopped Into Large Pieces
  • 2 teaspoons Yellow Curry Powder
  • 1 can (13 1/2 Oz. Size) Light Coconut Milk
  • 2-½ Tablespoons Coconut Aminos (Soy Sauce If Not Whole30)
  • 2 Tablespoons Roasted Cashew Butter (Make Sure There Is No Sugar Added For Whole30)
  • 1 teaspoon Sea Salt (See Note)
  • Pinch Of Pepper
  • Cauliflower Rice, Or White Rice, For Serving
  • Cilantro For Garnish
  • Chopped Cashews, For Garnish (optional)

Preparation

Heat oil in large, high-sided pan on medium-high heat. Add ginger and beef and cook until beef begins to turn golden brown, about 2–3 minutes.

Add broccoli and curry powder and cook until curry is fragrant and broccoli just begins to steam, about 2–3 minutes. Add coconut milk, coconut aminos, cashew butter, salt and a pinch of pepper and bring to a boil.

Once boiling, reduce heat to medium low and simmer until sauce begins to thicken and reduce, about 10–15 minutes.

Serve over cauliflower rice or white rice, garnish with cilantro and cashews and devour!

Note: If you’re super sensitive to salt, you may want to start with 3/4 teaspoon. Taste and adjust if needed

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