Ingredients
- 450 gr. beef chuck roast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons coconut oil
- 1 medium onion
- 450 gr. green beans
- 1 bunch asparagus
- 1 medium red bell pepper
- 2 cloves garlic
- 450 gr. coconut milk
- 2,5 tablespoons curry powder
- cilantro leaves for garnish
- lime for squeezing
- Thai chili pepper, lime slices
Method
- Trim and cut beef into 1-1/2 inch pieces.
- Peel and cut onions into slices.
- Wash and snap the ends off the green beans.
- Core the pepper and cut into slices.
- Wash the asparagus, trim off the woody ends, and cut remaining asparagus spears in half.
- Sprinkle the beef with salt and pepper.
- Heat oil over medium heat in large skillet.
- Add beef and brown on both sides, about five minutes per side.
- Remove beef with a slotted spoon and set aside.
- Using the same skillet, sauté the onion, green beans, asparagus, and peppers until tender, about 10′.
- Peel the garlic cloves, put through a press, and sauté with the other vegetables for 30″.
- Return to meat to the skillet.
- Add the coconut milk and curry powder.
- Gently stir to combine.
- Cook over medium heat for 10′.
- Place on serving platter and squeeze the juice of 1/2 a lime on top.
- Serve alone or over rice, spaghetti squash, or spiralized zucchini.
- Garnish with chopped cilantro, thinly sliced Thai pepper, or lime slices.