Ingredients

• ½ cup long-grain rice
• ½ teaspoon salt
• 1 cup water
• 12 ounces filet mignon
• 1 tablespoon curry powder, divided
• 3 tablespoons coconut oil, melted, divided
• 1 13.5-ounce can lite coconut milk, unsweetened (TN)
• 8 ounces broccoli, florets, diced in bite-sized pieces
• 1 red bell pepper, diced
• 1½ cup carrots, diced
• 4 ounces shiitake mushrooms, diced
• 2 ounces snow peas
• 2 tablespoons Sriracha sauce
• 10 sprigs cilantro, leaves rough chopped

Directions

1. In a saucepan, bring water, salt and rice to a boil. Cover and reduce heat to medium-low to simmer about 15 minutes, or until liquid is fully absorbed. Set aside, covered. Fluff with a fork.
2. Meanwhile, slice filets against the grain into about ¼-inch thick strips. Place in a small bowl. Add half the curry. Season with salt and pepper. Drizzle with about 1 tablespoon oil. Turn to coat. Set aside.
3. In a large sauté pan over medium-high heat, add about 1½ tablespoons oil to coat pan.  Add bell pepper and carrots to the hot pan. Season with salt and pepper; stir. Cook 3 minutes, or until carrots begin to soften, stirring occasionally. Add about 2 tablespoons water. Add mushrooms and broccoli. Cook 3 minutes, stirring occasionally.
4. Move veggies to sides of pan. Add about 1 tablespoon cooking oil to the center. Add steak to hot pan. Cook 3 minutes undisturbed, then stir to combine.
5. Add coconut milk and ¾ cup water to pan. Add remaining curry powder. Reduce heat to medium. Simmer 5 minutes, or until broccoli is tender, stirring occasionally.
6. Meanwhile, remove fibrous strings from snow peas. Stack and cut in half on a bias. Add to pan; stir. Cook 5 minutes, or until liquid has reduced by half, stirring occasionally. Salt and pepper to taste.
7. Pile rice to one side of each bowl. Spoon coconut beef curry next to rice. Sprinkle with cilantro. Drizzle desired amount of Sriracha sauce over top.  Because it is a hot pepper sauce, you may want to start with a small amount of Sriracha before adding more.