Curry Beef and Broccoli with Cashew Butter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy curry-infused beef and broccoli dish made with coconut milk and cashew butter, served over cauliflower rice. Rich and satisfying, this weeknight meal balances spice with creamy richness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 tablespoon coconut oil
- 1 teaspoon fresh ginger (minced)
- 8 ounces grass-fed skirt steak (thinly sliced (against the grain))
- 4 cups broccoli (chopped into large pieces)
- 2 teaspoons yellow curry powder
- 1 can light coconut milk (13.5 ounces) ()
- 2 1/2 tablespoons coconut aminos (or soy sauce, if not Whole30)
- 2 tablespoons roasted cashew butter (verify no sugar added, for Whole30)
- 1 teaspoon sea salt (or less, to taste)
- Pinch black pepper
- Cauliflower rice (or white rice, for serving)
- Cilantro (for garnish)
- Chopped cashews (for garnish (optional))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1344mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1137mg
- Calcium
- 149mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.