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!
- 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
- 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
- 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!