Beef Massaman Curry

1 pound beef stew meat

4 tablespoons red curry paste

3 tablespoons of avocado oil divided

Half small butternut squash, chopped into 1 inch cubes

Half cup yellow onion,  finely chopped

Two cans of coconut milk

2 tablespoons lime juice or fish sauce

Half teaspoon ground cardamom

Two cinnamon sticks 

Two star anise pods

1 tablespoon paprika

Half teaspoon sea salt

3 to 5 Kafir lime leaves

2 to 3 tablespoons almond butter

A smarty rice or cauliflower rice

Cilantro as a garnish

The beef can be marinated up to 12 hours in advance. 

 Peel and chop the butternut squash up to two days in advance. 

Place the beef stew in a mixing bowl along with the red curry paste and 2 tablespoons avocado oil. Stir well and allow me to marinate at least 15 minutes.

Eat the remaining 1 tablespoon of avocado oil in a large pot or Dutch oven over medium heat. Add the meat and Brown 2 to 3 minutes – don’t cook meat all the way through.

Add the remaining ingredients except the lime leaves and almond butter to the pot and stir well. Cover and bring to a full boil. Reduce heat to low and cook, covered, for one hour.

Remove the cover and cook at a gentle boil for 30 minutes, stirring occasionally, until sauce has thicken. Sir in the lime leaves. If you are so inclined, stirring the almond butter as well.

Remove cinnamon sticks and star anise and discard. 

Serve curry with rice and top with cilantro. 

Spicy Korean-Style Stir-Fried Beef

Ya'll, this was a HIT.  All my precious kiddos were home and they said, 'Mom, this is fire.'  Well, definitely making this one again!!

SAUCE

1/4 cup coconut aminos

2 T lime juice

2 t fish sauce

1 1/2 t tapioca flour

STIR-FRY

2 t lime juice

1 t coconut aminos

1 lb flank steak, trimmed and sliced thin

5 scallions, white parts minced, green parts sliced thin on bias

4 garlic cloves, minced

1 T grated fresh ginger

1 1/2 t red pepper flakes

3 T coconut oil, melted

3 carrots, peeled and sliced 1/4 inch thick on bias

1 small head napa cabbage (1 1/2 lbs), cored and cut into 1-inch pieces

For the sauce, whisk all ingredients together in a bowl and set aside.

For the stir-fry, whisk lime juice and coconut aminos together in medium bowl., then stir in beef and let marinate for 10 minutes.  In separate bowl, combine scallion whites, garlic, ginger, pepper flakes, and 1 T melted oil.

Heat 2 teaspoons melted oil in 12-inch nonstick skillet over high heat until just smoking, Add half of beef, break up any clumps, and cook, without stirring, for 1 minute.  Stir beef and continue to cook until browned, about 1 minute; transfer to clean bowl.  Repeat with 2 teaspoons melted oil and remaining beef; transfer to bowl.

Heat remaining 2 teaspoons melted oil in now-empty skillet over medium-high heat until shimmering.  Add carrots and cook until softened, about 5 minutes.  Add cabbage and cook, stirring occasionally, until spotty brown and crisp-tender, about 3 minutes.

Push vegetables to sides of skillet.  Add scallion mixture to center and cook, mashing mixture into skillet, until fragrant, about 1 minute.  Stir mixture into vegetables.

Stir cooked beef and any accumulated juices into vegetables.  Whisk sauce to recombine, then add to skillet.  Cook, stirring constantly, until sauce is thickened, about 1 minute.  Transfer to serving platter and sprinkle with scallion greens.  Serve.