Coconut-Curry Steak Bowls
Roasted Asparagus
Ingredients
- 1 (12-oz) pkg frozen broccoli florets
- 1 (10-oz) pkg frozen riced cauliflower (such as Birds Eye)
- 2 lb flank steak, thinly sliced
- 1 tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp sesame oil
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 2 Tbsp red curry paste
- 1 (13.6-oz) can coconut milk
- ¼ cup chopped fresh basil
Instructions
- Cook broccoli and cauliflower separately according to package directions.
- Meanwhile, sprinkle steak with ¾ tsp salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or to desired doneness. Remove from skillet, and keep warm.
- Add bell pepper and garlic; cook 2 to 3 minutes or until tender. Add curry paste; cook 30 seconds or until fragrant. Add coconut milk and ¼ tsp salt, stirring to blend with curry paste.
- Add beef and broccoli to skillet. Cook 2 to 3 minutes or until thoroughly heated.
- Divide hot cauliflower among 6 bowls; top with beef mixture. Sprinkle with basil.
Side Dish Ingredients
- 2 lb asparagus, ends trimmed
- 2 Tbsp olive oil
- ½ tsp kosher salt
Side Dish Instructions
- Preheat oven to 375°F. Toss asparagus with oil, and spread in a single layer on a large rimmed baking sheet. Sprinkle with salt.
- Bake 15 to 20 minutes or until crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
425
|
56
|
481
|
| Fat (g) | 29 | 5 | 34 |
| Sat. Fat (g) | 17 | 1 | 18 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 7 | 3 | 10 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 507 | 162 | 669 |
Keto Meal Plan
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