This is an easy, quick recipe that’s sure to please. I use quinoa but you can sub rice if your prefer. Double the recipe to make it part of your meal prep for the week, or freeze leftovers and enjoy them later.
2 tsps Coconut Oil (divided)
1 lb Grass-fed Beef Stew Meat (diced into cubes)
Sea Salt & Black Pepper (to taste)
1/2 Yellow Onion (small, thinly sliced)
1 tsp Ginger (minced)
2 tbsps Thai Red Curry Paste
2 tbsps Tomato Paste
1 tbsp Fish Sauce
1 tbsp Coconut Sugar
1 Carrot (large, chopped)
2 heads Cauliflower (sliced into florets)
3/4 cup Organic Coconut Milk (from the can)
1 Lime (juiced)
1/2 cup Quinoa (optional, dry/uncooked)
2 stalks Green Onion (optional, chopped)
1/4 cup Cilantro (optional, chopped)
Turn your pressure cooker or Instant Pot onto sauté mode and add half of the coconut oil. Season the beef with sea salt and pepper. Add to the pressure cooker and brown on all sides. Remove with a slotted spoon and set aside.
Add the remaining coconut oil and sliced onion to the pressure cooker and sauté for about 3 to 4 minutes. Add the ginger during the last minute, stirring frequently. Then add the curry paste, tomato paste, fish sauce, coconut sugar, and beef. Stir well to combine.
Put the lid on the pressure cooker and change to pressure cooker mode. Cook for 20 minutes and then let the steam release naturally.
If making the quinoa, rinse well and drain, then place in a medium saucepan with 2 parts water to 1 part quinoa and bring to a boil. Once boiling, reduce heat to low and cook for 12-15 minutes until water is absorbed and quinoa is fluffy.
Remove the lid from the pressure cooker and add the coconut milk, lime juice, carrots and cauliflower. Mix well, then set cooker to sauté mode and cook until veggies are fork tender but still have some crunch.
Serve over rice with optional garnishes like green onion and cilantro.
Vegetarian/Vegan: Skip the pressure cooker / Instant Pot and make this on the stovetop instead. Omit the fish sauce and add extra veggies of your choice. Start with step 2, then add all your ingredients and simmer until veggies are tender but still have some crunch.
No Beef: Use chicken, salmon or lamb instead. If using fish or poultry, reduce pressure cooking time to 8 minutes.