(Paleo, Whole30, gluten-free, dairy-free)
Heat a large frying pan and brown beef in two batches. Set aside on paper towel to drain any excess moisture.
To make the sauce, add the stock, coconut milk, coconut aminos, ginger, apple juice, curry powder and sunflower butter to a bowl and mix well to fully incorporate all ingredients.
Add the browned beef and simmer until warmed through and the vegetables are the desired level of crispiness.
If not concerned with Whole30 compliance:
- use soy or tamari sauce instead of coconut aminos,
- peanut butter instead of sunflower butter (almond butter will also be Whole30 compliant!)
- granulated sugar instead of apple juice
Adapted from Chocolate Covered Katie