Whole30 Beef and Broccoli Curry (Edit recipe)

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Curry lovers, unite! We are huge fans of this flavorful recipe and cannot get enough of the cozy, curry flavors. If you are not participating in a Whole30 round, you could pair this recipe with white or brown rice. It would also be delicious with rice noodles! The options are endless for this heavenly medley of flavors.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 2

Ingredients

1/2 Tbsp Coconut Oil
1 tsp Ginger Root, minced
8 oz Skirt Steak, thinly sliced against the grain
1 cup Broccoli
1 Carrots, sliced
2 tsp Yellow Curry Paste, or powder
13.5 oz Coconut Milk
2 Tbsp Coconut Aminos
2 Tbsp Cashew Butter
1/2 Frozen Vegetables, (1/2 package of Cece's Organic Riced Veggie Medley)
Cilantro, garnish

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Begin by heating oil in large skillet on medium high. Add in minced ginger and beef.
When beef begins to turn golden brown (about 2-3 minutes), add in broccoli, carrots, and curry powder.
Cook for another three minutes until fragrant.
Add in coconut milk, coconut aminos, cashew butter, salt and pepper. Bring to a boil and then reduce the heat to low and let simmer until sauce thickens and reduces (about 10-15 minutes). Set aside.
In a separate pan, sauté Cece's Organic Riced Veggie Medley for about six minutes.
Combine curry beef with sautéed Organic Riced Veggie Medley.
Garnish dish with cilantro.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	700
Fat:	56 g
Carbohydrates:	18 g
Protein:	20 g
Cholesterol:	47 g
Sodium:	679 mg
Fiber:	2 g
Sugars:	10 g
Calculated per serving.