These Cashew Curry Satay Bowls are basically begging to be made all summer long. I know it’s only March, but a girl can dream right?
Tender strips of Flank steak are simply marinated in lime, ginger and garlic. Grilled to perfection they top a fresh bowl of Cauliflower rice, shredded red cabbage, shredded carrots and cilantro. Pulling it all together a creamy cashew curry sauce that will keep you coming back for more. This dish is ALL about the sauce.
I am not gonna lie I have already made these bowls three times. Not including the recipe testing phase… I can’t help it, they are just SO good and make great leftovers! The best part is, you can use the leftovers to eat it as a bowl—with rice or cauliflower rice ORRRR you can eat it as a salad! Both ways are equally delicious.
I recently had a reunion with all my friends from college. We stayed at a friends place up north for the weekend and hung out, played games, ate delicious food and spent a lot of time catching up and reliving old memories. It was SO fun. There were 14 of us in total and I made this dish for dinner.
It was literally the easiest thing to make for a group and satisfied a lot of different diets. In our group we have people who are vegetarian, gluten-free, low carb and just generally health conscious. The only thing I had to do to satisfy all these requirements was to have a vegetarian option and for that, I simply diced extra firm tofu and marinated it the same way the meat was then baked till crisp.
Because it is a “make your own bowl” kind of dish this recipe is great for feeding a crowd for a casual dinner. I prepped pretty much everything ahead of time so when it came time to make dinner I was able to put everything In the oven and not spend the whole evening cooking. Here is how I did it:
The day before:
Make the sauce
Sliced and marinate the meat and tofu
Shred the cabbage
Shred the carrots
The morning of:
Bake the tofu
Skewer the steak
Sear the steak on an indoor grill ( you can wait to do this part if you have an actual large outdoor grill but where we were we only had a small stovetop grill and 6 lbs of steak!!) then placed it in a large baking tray in the fridge.
An hour before:
Bake the cauli rice 45-mins to an hour
Bake the steak skewers about 25-35 mins until finished cooking and heated through
Reheat the tofu in a skillet with a touch of olive oil
Slice lime wedges
Take the sauce out of the fridge and let come back to room temp ( it gets thicker in the fridge)
Once the rice and meat are done it is ready to serve!
Curry Cashew Satay Bowls
For the Meat:
- 1.5 lbs flank steak
- 1 lime juiced and zested
- 3/4 tsp Finley minced or grated ginger
- 2 cloves garlic mince or grated
- 3/4 tsp salt
- 2 tbs olive oil
For the Sauce:
- 1/2 cup cashew butter
- 3/4 cup reduce fat coconut milk
- 1 1/2 tsp finely grated ginger
- 2 cloves garlic finely minced or grated
- 1 tbs soy sauce
- 1 1/2 tsp curry powder I used Spice Islands curry powder
- 1/8 tsp salt
- 3-4 Thai birds eye chilies or a pinch of chili flakes to taste optional
For the Bowls:
- 2 12 oz bags frozen cauliflower rice
- 1/2 head red cabbage shredded
- 4 large carrots shredded
- 1 Lime cut in wedges
- Sliced the flank steak in thin strips. About 1/4-1/2 inch thick. Cut the meat against the grain at a 45 degree angle. Place into a bowl or a plastic gallon zip lock and set aside
- Into the bowl or zip lock bag add juice and zest of one lime, finely grated or minced ginger ( tip: fresh ginger grates best when frozen), finely grated or minced garlic, 3/4 tsp salt and 2 tbs of olive oil.
- Toss the marinade with the meat to coat evenly and set aside to marinate for at least 30 minutes.
- While the meat is marinating make the sauce. In a medium sized bowl add cashew butter, coconut milk, grated ginger and garlic, soy sauce, curry powder, salt and chilies. Stir to combine and set aside.
- Thinly slice cabbage and shred carrots, set aside
- Mince cilantro and cut up a lime into slices, set aside.
- Once the meat has marinated for at least 30 minutes preheat the oven to 425 degrees Fahrenheit and skewer the steak then set aside.
- Spread the cauliflower out onto a baking tray and cook for 45 minutes to an hour until cooked through (you can also sauté in a skillet with a little olive oil but I personally like the texture baked)
- While the cauliflower is cooking heat the grill and start grilling the steak since the slices are relatively thin it should only take a few minutes each side.
- Once all of the steak is cooked and the cauliflower is done you are ready to Start assembling!
- In a bowl add cauliflower rice, shredded cabbage, carrots and cilantro. Add a couple of steak skewers then top with the sauce and a squeeze of lime. Enjoy immediately!