Keto Burmese Beef Curry with Zucchini Noodles

Ingredients

• about 910 g Beef Stew Meat
• 2 large Zucchini
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 1 tsp Turmeric Powder
• 1/2 tsp Chili Powder
• 3 tbsp Fish Sauce
• 1 can Coconut Milk (full-fat)
• 2 tbsp Avocado Oil
• 1/4 cup Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of beef stew meat into 2.54 cm cubes. Prepare the 2 large zucchinis by using a vegetable peeler to create ribbons. Chop the 1 large onion, mince the 4 cloves of garlic, and mince the 2 tbsp of ginger.
2. 2Heat the 2 tbsp of avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, about 190°C. Add the beef cubes and brown them on all sides, about 5-7 minutes. Do not crowd the pot; brown in batches if necessary.
3. 3Add the chopped onion, minced garlic, and minced ginger to the pot with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.
4. 4Stir in the 1 tsp of turmeric powder and the 1/2 tsp of chili powder. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Pour in the 3 tbsp of fish sauce and the 1 can of full-fat coconut milk. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
6. 6Cover the pot, reduce the heat to low, and cook for 40-45 minutes, or until the beef is fork-tender. The internal temperature of the beef should reach at least 74°C.
7. 7While the curry is cooking, steam or lightly sauté the zucchini ribbons until they are tender-crisp, about 3-5 minutes. Do not overcook them.
8. 8Serve the beef curry spooned over the prepared zucchini ribbons. Garnish with the 1/4 cup of fresh cilantro.

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