Curry Beef & Broccoli Cashew Butter

Course: Dinner, Main Course

Cuisine: Thai

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:  2 People

Calories: 512 kcal



  • 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 Moxie Nosh Cashew Butter
  • 1 tsp Sea salt 
  • Pinch of Pepper
  • Cilantro, for garnish
  • Chopped cashews, for garnish (optional)
  • Cauliflower rice, or white rice, for serving



  1. 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
  2. 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
  3. Add in the coconut milk, coconut aminos, cashew butter, salt and a pinch of pepper and bring to a boil.  
  4. Once boiling, reduce the heat to medium low and simmer until the sauce begins to thicken and reduce, about 10-15 minutes.
  5. Serve of cauliflower rice, or white rice, garnish with cilantro and cashews and DEVOUR!


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