Ingredients
Scale
- 1.5 pounds of beef stew meat or sirloin, cut into cubes
- 1 can (14 oz) of coconut milk
- 2 tablespoons of coconut oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 carrot, sliced (optional)
- Fresh cilantro for garnish
- Cooked rice or cauliflower rice for serving
Instructions
- Gather all ingredients. Cut beef into cubes, dice onion, mince garlic, and grate ginger.
- Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add beef cubes and sear until browned. Remove and set aside.
- In the same pot, add more oil if needed. Sauté diced onion until translucent. Add garlic and ginger; cook for 1 minute.
- Stir in curry powder, turmeric, cumin, salt, and pepper. Cook for 1-2 minutes to toast spices.
- Return beef to the pot. Pour in coconut milk and add sliced carrots if using. Bring to a gentle boil, then reduce to low. Cover and simmer for 45 minutes to 1 hour until beef is tender.
- Adjust seasoning. For a thicker sauce, uncover and simmer for another 10 minutes. Garnish with chopped cilantro before serving.
Notes
- Use fresh ginger for a more vibrant flavor.
- Cook on low for evenly tender beef if using a slow cooker.
- Serve over rice or cauliflower rice for a low-carb option.
- Add vegetables like spinach or bell peppers for extra nutrition.
- Freeze leftovers in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Slow Cooker
- Cuisine: Asian
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 420 kcal Kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg