Curry Beef and Aromatic Rice New

Be the first to rate this recipe!

Servings
   4

Prep Time
   60 minutes

Cooking Method
   Stir Fry

Beef Type
   Sirloin

Ingredients

• 1 pound boneless beef top sirloin steak, cut 3/4 inch thick
• 2 tablespoons soy sauce
• 2 teaspoons minced garlic
• 1 can (13-1/2 to 14 ounces) lite coconut milk
• 1 to 2 teaspoons Thai red curry paste
• Fruit and Almond Basmati Rice (recipe below)
• 1 teaspoon vegetable oil
• 8 ounces fresh green beans, trimmed
• 1/4 cup chopped fresh basil
• 1 tablespoon minced lemon grass
• 1/4 teaspoon salt
• Chopped fresh basil (optional)

Instructions

1.  Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef, toss. Set aside.

2.  Whisk coconut milk and curry paste in small bowl until well blended; set aside.

3.  Prepare Fruit and Almond Basmati Rice.

4.  Meanwhile heat oil in large nonstick skillet over medium-high heat until hot.  Add 1/2 of beef, stir-fry 1 to 2 minutes or until outside of beef is no longer pink.  Remove from skillet.  Repeat with remaining beef. Remove from skillet, keep warm.

5. In same skillet, bring coconut milk mixture to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.  Add green beans, basil, lemon grass and salt; bring to a boil. Reduce heat simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.

6. Return beef with juice to skillet: cook and stir until heated through. Serve over rice.  Garnish with basil, if desired.

Fruit and Almond Basmati Rice:  Prepare 1 cup basmati rice according to package directions omitting butter or oil.  Add 3/4 cup mixed dried fruit, chopped and 1/4 cup silvered almonds, toasted, during stand time.

Nutritional Information

Nutrition information per serving: 531 calories; 15 g fat (7g saturated fat; 4 g monounsaturated fat); 50 mg cholestrol; 710 mg sodium; 69 g carbohydrate; 5.7 g fiber; 34 g protein; 9.8 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 5.0 mg iron; 31.7 mcg selenium; 5.2 mg zinc.

This recipe is excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.