Toasty Thai(ish) Beef

Hello, tender friends!

We’ve been warmIng up from the Arctic blast with delectable warming spices! If you’re cold these days, thermogenic spices can help!

I’ve been making a few variations of this, but I’m including the version that Anthony says is “one of the best meals I’ve ever made.”

I know the Arctic blast is passing, but we’re still enjoying this dish! The creaminess and fat from the coconut milk and beef are especially nourishing this time of year. If you want to join the fun, you’ll need:

1 lb grass fed and finished beef

1 tsp. Curry powder

1 tsp. Fennel (I love fresh fennel but didn’t have any fresh and just used dried fennel for this)

salt to taste

pepper to taste

1 in. Ginger, peeled and diced

two medium onions

1 bulb fresh garlic

2 lbs carrots

sesame oil (any oil works, but I like sesame oil when I’m doing Asian food)

2 heads of broccoli

1-2 cups peas

1 jar tomato sauce

1 can full fat coconut milk

8 Thai chilis (or to taste)

fresh cilantro (optional)

lime (optional)

1 large sautee pan with wooden spoon

Here’s how to do it:

1. Leave defrosted beef out on a plate at room temperature with salt, pepper, and powdered garlic.
2. Peel and chop carrots and onions. Put one half to one teaspoon of salt in the pan with the vegetables and a dash of sesame oil. Saute on medium heat for approximately 20 minutes.
3. Add the ginger, fennel, curry, garlic, broccoli and peas. Sautee for another five minutes.
4. Add the beef, tomato sauce and coconut milk and cook for another ten minutes or so. I typically don’t worry that much about well-sourced beef being cooked to be 100% brown, but you can always cook it for longer if you do.
5. Garnish with Thai chilis, cilantro and lime. We used to Thai chilis because we had some in our freezer from the garden in the summer, and because the flavor went well with the dish, but you could add any kind of heat that you enjoy.

That’s it! I was so excited when Anthony told me he loved it because it was honestly very easy. I pulled Cub’s food out before adding the Thai chilis because I knew the chilis would be too spicy for him.

But he made the executive decision to add garbanzo beans to his dish and loved it! So if the anti-nutrients in beans don’t bother you, they’re a nice addition. Cub ate multiple bowls of this with gusto. He’s such a little chef in the making.

It also felt so cozy to have this cooking on the stove top on a cold day. And there’s nothing better than when your husband walks in the door after a long day of work and says excitedly, “That smells amazing!”

Ok, that’s all for today, tender friends! I hope you love this dish as much as I do, and thank you for stopping by! I went to a writer’s conference this weekend and will be writing about that on Thursday.

Thank you for sharing!

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