Curry Beef and Broccoli with Cashew Butter

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