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Low Carb Golden Steak Curry Recipe

Gluten Free
Lunch
Main Dishes
★★★★☆
4.8/5
(2675 reviews)
By Zylo Nutritionist Team
Low Carb Golden Steak Curry
Zylo Recipes

Description

This vibrant curry skillet transforms humble ingredients into a deeply satisfying and flavorful meal. Imagine tender pieces of steak, browned to perfection, mingling with the delicate bite of cauliflower florets, all bathed in a rich, golden curry sauce. The foundation of this dish lies in the aromatic dance of freshly minced garlic, lending a pungent warmth, and the subtle sharpness of green onions, adding a layer of freshness that cuts through the richness.

But the true magic unfolds with the careful toasting of spices. As they bloom in the hot pan, they release their essential oils, filling your kitchen with an intoxicating aroma that hints at the complex flavors to come. Turmeric provides the vibrant golden hue, while cumin adds earthy notes, coriander brings a citrusy sweetness, and chili powder lends a gentle warmth that awakens the palate.

The curry sauce itself is a velvety embrace, coating each piece of steak and cauliflower, ensuring every bite is bursting with flavor. The cauliflower florets, tender yet firm, provide a textural counterpoint to the succulent steak, creating a delightful contrast that keeps you coming back for more. This dish is not only a feast for the senses but also a comforting and nourishing meal.

It’s the kind of dish that warms you from the inside out, perfect for a chilly evening or a cozy night in. Serve it hot, garnished with a sprinkle of fresh cilantro or a dollop of creamy yogurt to elevate the experience. The combination of savory steak, subtly sweet cauliflower, and the aromatic curry sauce creates a symphony of flavors that is both familiar and exciting.

It's a dish that is easy to prepare, yet impressive enough to serve to guests. It’s a guaranteed crowd-pleaser that will leave everyone wanting more. Enjoy the delicious simplicity and complex flavors of this curry skillet, a true culinary delight.

Preparation Time

Prep Time
5 min
Cook Time
1 h 25 min
Total Time
1 h 30 min

Nutrition Information

Per 1 cup serving
C
Calories
550 Kcal
C
Carbs
10 g
Fi
Fiber
3 g
Sugar
5 g
P
Protein
35 g
C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 700 mg
Potassium 600 mg
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Ingredients

    1.
    Cauliflower, Raw
    Cauliflower, Raw
    6 ounce
    2.
    Green Onions
    Green Onions
    ½ ounce
    3.
    Garlic, Fresh
    Garlic, Fresh
    1 ounce
    4.
    Olive Oil
    Olive Oil
    4 teaspoon
    5.
    Olive Oil
    Olive Oil
    4 teaspoon
    6.
    Roast Beef, Sirloin Tip, Visible Fat Eaten
    Roast Beef, Sirloin Tip, Visible Fat Eaten
    8 ounce
    7.
    Salt
    Salt
    ¼ teaspoon
    8.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon
    9.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    10.
    Unsalted Butter
    Unsalted Butter
    2 tablespoon
    11.
    Coriander, Seed
    Coriander, Seed
    1 teaspoon
    12.
    Curry Powder
    Curry Powder
    2 teaspoon
    13.
    Turmeric, Ground
    Turmeric, Ground
    2 teaspoon
    14.
    Almond Flour
    Almond Flour
    4 tablespoon
    15.
    Beef Broth
    Beef Broth
    3 cup

Instructions

    1.
    Preheat an oven to 375 degrees. Chop the cauliflower into florets and arrange them in a square of aluminum foil. Set the green onion in a separate square of foil. Slice off the tops of the head of garlic and place the head in the same foil as the green onion. Drizzle the first amount of olive oil over these ingredients.
    2.
    Fold the aluminum foil shut over the ingredients, ensuring all foil packets are sealed. Place the foil packets directly in your oven and cook for 60 minutes. Open the foil and allow the ingredients to cool slightly.
    3.
    While the vegetables are cooking, heat the second amount of oil in a large pan over medium heat. Place the steak in the oil and season the top with salt, pepper, and onion powder. Cover the steak and cook on both sides for 6-7 minutes, adjusting the heat as necessary to avoid burning. The steak will caramelize and leave a flavorful brown liquid in the pan.
    4.
    Transfer the cooked steak to a plate to cool, leaving any liquid in the pan. Melt the butter into the pan over low heat to deglaze it. Add the coriander seed, curry powder, and turmeric to the warm butter and toast the spices for 1-2 minutes, stirring to avoid burning. Next, add the cooked cauliflower, green onion, and garlic cloves. Squeeze the roasted garlic cloves out of the paper head. Stir all ingredients until coated in the butter and spices.
    5.
    With the heat still on low, stir the almond flour into the pan. Coat the cauliflower in the flour and cook for an additional minute. Pour the beef broth into the skillet.
    6.
    Cover the pan and bring the curry to a boil, then reduce to a simmer. Simmer until the curry reduces to a thick sauce, either with the lid on for 30-40 minutes or openly. During the final stages of simmering, cut the cooked steak into bite-sized pieces and return it to the curry to heat through.