Shredded Beef with Redeye Curry Gravy

So I got the inspiration for this dish from Food & Wine.  They did a Chicken-Fried Steak with Redeye Curry Gravy.  As much as I would like a chicken-fried steak well that just isn't the way I eat anymore.  I also can't have calorie laden coconut milk so this is my take on this recipe.  If you eat half of this and that is a lot you would only be eating 500 calories.  A normal serving would be like 1/4 of this and 250 calories but I eat a lot and I did eat half of this recipe.

Well this is it served over Shirataki noodles

 

Beef getting ready to be cooked really really fast in the pressure cooker

 

 Cooked and shredded beef

 

 Coconut Milk made from the kick ass base

 

Onions, garlic and ginger in the pan 

 

 Cooked onions, garlic and ginger with curry powder and sriracha

 

Cooked onion, garlic and ginger after coffee and coconut cream added

 

 

After Beef added over Shirataki Noodles

 

Kick Ass Base Ingredients (Makes 9 servings)(You will only use a portion of this) see note.

2 cups non-fat milk powder

¾ cup cornstarch 

Beef Ingredients

1lb boneless chuck tender roast

1 ½ cups water

1 tsp beef granules

1 small quartered onion

3 cloves smashed garlic 

Redeye Curry Gravy Ingredients

1/3 cup base

1 ½ cups water

1 tsp coconut extract

1 medium chopped onion

3 cloves minced garlic

1 Tblsp grated ginger

1 Tblsp mild curry powder

1 ½ Tblsp Sriracha sauce

¾ cup strong-brewed coffee

Juice of 1 lime

2 Tblsp Braggs Aminos or Low-Sodium Soy Sauce

16 oz Shirataki noodles, cooked brown rice or coarse bulgar wheat for serving 

Mix together kick ass base ingredients.  You will only be using 1/3 cup for this recipe so store the rest in an air tight container for other recipes.  See note below. 

For the beef I used my pressure cooker because I love my pressure cooker.   If you don’t have a pressure cooker get one, if you still don’t have a pressure cooker then use the oven to cook the beef until tender enough to shred.  I added the beef, 1 ½ cups water, 1 tsp beef granules, the onions and garlic to my pressure cooker.  Cook under pressure for 30 to 40 minutes.  Once cooled shred beef with the leftover juices.

Add 1/3 cup kick ass base to 1 ½ cups water in a medium sauce pan.  Whisk over medium heat until thickened.  Stir in 1 tsp coconut extract.  Set aside. 

Place a large skillet over medium heat and spray with cooking spray.  Add chopped onion, garlic and ginger and cook stirring until the onion is softened and browned, about 8 minutes.  Add curry powder and sriracha and cook, for two minutes.  Add the coffee, coconut cream sauce, lime juice and Braggs Aminos.  Cook until heated through.  Add in shredded beef and juices.  Serve over Shirataki noodles, brown rice, or coarse bulgar wheat. 

Note:  You can add 1 ½ tsp chicken or beef granules to 1/3 cup base with 1 ¼ cup water to make a creamy soup.