Thai Curry Beef

20 to 25 minutes


Ingredients:
1pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak
4 to 5teaspoons Thai red curry paste, divided
1cup unsweetened coconut milk
1tablespoon vegetable oil
6cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
Hot cooked rice (optional)

Instructions:
1.Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
2.Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
3.Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
4.Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
5.Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.

Makes 4 servings.

Nutrition information per serving, using beef top sirloin steak: 318 calories; 20 g fat (13 g saturated fat; 4 g monounsaturated fat); 49 mg cholesterol; 214 mg sodium; 5 g carbohydrate; 1.7 g fiber; 28 g protein; 7.8 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.8 mg iron; 32.3 mcg selenium; 5.2 mg zinc.

Nutrition information per serving, using beef top round steak: 320 calories; 20 g fat (13 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 195 mg sodium; 5 g carbohydrate; 1.7 g fiber; 29 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 4.4 mg iron; 32.8 mcg selenium; 5.0 mg zinc.

Nutrition information per serving, using beef flank steak: 321 calories; 22 g fat (14 g saturated fat; 4 g monounsaturated fat); 42 mg cholesterol; 208 mg sodium; 5 g carbohydrate; 1.7 g fiber; 26 g protein; 7.2 mg niacin; 0.5 mg vitamin B6; 1.4mcg vitamin B12; 3.6 mg iron; 29.0 mcg selenium; 4.6 mg zinc.

Cook’s Tip: For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.