Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- 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!
