Daphne Oz’s Coconut Beef Skewers With Broccoli Slaw

Yield: 4 servings
Calories: 957
Theme: Dinner
Rating:
(3)

Photo from Elizabeth Griffin. 

 

This recipe from Daphne Oz's kitchen is paleo and keto approved. Plus, it uses minimal dishes for super easy clean up. Enjoy these skewers with a crowd or make a batch to enjoy over a few days. 

 

Get more recipes from The Dish on Oz

Ingredients

  • 2 lbs beef sirloin, cut into 1 1/2 -inch pieces
  • Kosher salt, to taste
  • zest and juice of 1 lime
  • 1 can coconut milk
  • 2 scallions, minced
  • 2 cloves garlic, grated
  • 1 tbsp grated ginger, plus 1 tsp
  • 1 tsp turmeric
  • 3 tbsp olive oil
  • 1 tsp red pepper flakes
  • 1 package 8-inch skewers, soaked in warm water
  • 2 tbsp rice vinegar
  • 2 tsp almond butter
  • 1/2 fresno chile, minced
  • 1 bag shredded broccoli slaw
  • 1/2 bunch mint leaves
  • 1 scallion, sliced
  • 1 cup raisins

Directions

To marinate the beef 

1. Place the beef in a large bowl or zip top bag and season with salt. Stir in the coconut milk, lime zest, minced scallions, garlic, 1 tbsp ginger, turmeric, 1 tbsp olive oil, and red pepper flakes. Let the beef marinate for 2 to 4 hours in the fridge.

 

2. Preheat the oven to 400°F. Cover a sheet pan with aluminum foil and set aside.

 

3. Remove the beef from the marinade and place about 4 pieces of meat on each skewer and place on the baking sheet. Bake for 15-20 minutes on each side and then place under the broiler for the last 2 to 3 minutes of cooking.

 

4. Remove the skewers from the oven and plate with the broccoli slaw.

 

To make the slaw

1. Whisk together 1 tsp ginger, lime juice, vinegar, chiles, almond butter and 2 tbsp olive oil. Season with salt.

 

2. Toss in the broccoli, raisins, mint, and sliced scallion. Taste to adjust the seasoning if needed and divide between plates.

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