This Curry Beef Bowl is Whole30 compliant and features cauliflower rice, red peppers and red curry-marinated beef. It’s a good one, and ready in under 30 minutes!
I’m currently eating this bowl as I type this post. I should really do this more often—not surprisingly, it’s incredibly easy to talk about a recipe when you’re actually eating the recipe. BRING ON THE CURRY.
I’m in a super good mood today because Miguel’s back! I never really mentioned he was gone—and I never really do because he travels a lot—but this time was longer than usual and I’m happy he’s home. Even though I did admit to him that I’m a lot more productive when he’s not here, mostly because I don’t really have the TV on other than when I’m done working and want/need to wind down for the night.
Now I sound like I’m complaining. I’m not complaining! I’m happy, and even happier to finally be posting a Whole30 recipe. This one’s flavored with red curry, aka the best curry in my humble opinion.
Alright so although I love curry, I’ll admit that I’m not a regular consumer of beef. I’ll do most seafood, chicken, pork, and even lamb before beef, for no real reason, I just don’t eat a ton of it, and if and when I do, it’s usually ground beef in the form of a burger/for tacos. So, this beef bowl is something new and exciting! With that said—and I’ll note this in the actual recipe as well—but if you don’t “do” beef, feel free to use shrimp or chicken instead. Up to you!
I know you know this already, but my favorite meals are the meals that come together in under 30 minutes, and this curry beef bowl is just that. You’ll start by placing the sliced beef into a large ziplock bag, and then adding in the seasonings like curry paste, onion and coconut milk. Ideally, you’d let the beef marinate for at least 1 hour in the refrigerator—which you’re more than welcome to do—but if you’re like me and typically starving when you start prepping food, then a quick 10 minute marinate should do the trick.
You’ll transfer the beef into a skillet, and pan fry it on all sides before pouring in the rest of the marinade from the bag. Last, you’ll add in red peppers and cook cauliflower rice in a separate skillet.
Ohhhh how I adore easy meals, especially ones that leave you feeling satisfied but not too full. Enjoy, friends!
- 1 bag (12 oz.) cauliflower rice, or approximately 3 cups whole cauliflower
- 1 lb. beef (I bought bone-in short ribs, but any kind will work)
- 3 tbsp red curry paste
- ½ yellow onion, diced
- ¾ cup full fat coconut milk
- 1 tsp fresh ginger, grated
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- Handful cilantro for garnish and flavor
- Optional: dash of lime juice
- Begin by slicing the beef and placing it in a large plastic bag.
- Whisk curry paste, onion, milk, and ginger together in a bowl and then pour mixture into the plastic bag, evenly coating the beef. Seal the bag shut and allow the beef to marinate for anywhere from 10 minutes to 2 hours. The longer you marinate it the more flavorful it will be, but if you're lazy and impatient like me, 10 minutes will do the trick!
- Once beef has marinated, heat oil into a large skillet and use kitchen tongs to remove the beef and place it onto the skillet. Pan fry the beef on all sides until it's cooked on the outside.
- Reduce heat to a simmer, pour the curry sauce into the skillet, add the red pepper slices and cover the skillet with a lid. Cook for 10-15 minutes or until beef is cooked to your desired liking (if it's taking too long, you can always bring the heat up to medium).
- While the beef is cooking, cook the cauliflower rice in a separate skillet with a dash of oil and water.
- To serve: pour cauliflower rice into a bowl or on a plate and top it with beef, red peppers, curry sauce, and some cilantro.