Ingredients

The following ingredients have 4 Servings
  • .5 lb. beef ribeye (thinly sliced)
  • 1 cup full fat coconut milk
  • 3 tbsp red curry paste
  • 1 shallot (minced)
  • 1/2 tsp fresh ginger (grated)
  • 1 tsp curry powder (grated)
  • 1/2 tsp salt (or more to taste)
  • 2 tsp olive oil
  • 1 red bell pepper (sliced)
  • 12 oz. frozen cauliflower rice (cooked)
  • 1/4 cup cilantro (chopped, more or less to taste)
  • 1 tbsp lime juice (or more)

Instruction

  • Begin by slicing the beef and placing it in a large plastic bag. *NOTE: you can use anywhere between .5 and .75 lb. of beef (the package I bought was .5 lb. but a little more is fine).
  • Whisk coconut milk, curry paste, shallot, ginger, curry powder, and salt together in a bowl and then pour mixture into the plastic bag, evenly coating the beef. Seal the bag shut and allow the beef to marinate for anywhere from 10 minutes to 2 hours in the refrigerator. The longer you marinate it, the more flavorful it will be, but if you're lazy and impatient like me, 10 minutes will do the trick!
  • Add olive oil to a large skillet, then add the sliced red peppers and sauté for 2-3 minutes over medium heat. Then, use kitchen tongs to add the marinated beef and cook for approximately 1 minute per side until it's just browned.
  • Reduce heat to a simmer, pour the curry sauce from the bag/bowl into the skillet and simmer everything for 2-3 more minutes.
  • While the beef is cooking, cook the cauliflower rice according to the package instructions.
  • To serve: pour cauliflower rice into a bowl or on a plate and top it with beef, red peppers, curry sauce, and some cilantro and enjoy!