Thai Curry Beef
Courtesy of The Beef Checkoff
Servings: 4
Prep Time: 8 Min.
Cook Time: 12 Min.
Marinate: 15 Min.
Prep Time: 8 Min.
Cook Time: 12 Min.
Marinate: 15 Min.
What you need:
* 1 lb. beef top sirloin or top round steak, cut 3/4" to 1" thick or flank steak
* 4-5 tsp. Thai red curry paste, divided
* 1 c. unsweetened coconut milk
* 1 Tbsp. vegetable oil
* 6 c. fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
* hot cooked rice (optional)
* 4-5 tsp. Thai red curry paste, divided
* 1 c. unsweetened coconut milk
* 1 Tbsp. vegetable oil
* 6 c. fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
* hot cooked rice (optional)
What to do:
1. Cut beef steak lengthwise in half, then crosswise into 1/8- to 1/4-in. thick strips. Combine 3 tsp. red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 min.
2. Whisk coconut milk and remaining 1-2 tsp. 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 min. 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 3-5 min. or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5-8 min. or until vegetables are crisp-tender, stirring occasionally.
5. Return beef to skillet; cook and stir until beef is heated through, about 1 min. Serve over rice, if desired.
* Nutrition information per serving is based on using beef top sirloin steak
Cook's Tip: For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.
* Recipe Courtesy of The Beef Checkoff
2. Whisk coconut milk and remaining 1-2 tsp. 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 min. 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 3-5 min. or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5-8 min. or until vegetables are crisp-tender, stirring occasionally.
5. Return beef to skillet; cook and stir until beef is heated through, about 1 min. Serve over rice, if desired.
* Nutrition information per serving is based on using beef top sirloin steak
Cook's Tip: For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.
* Recipe Courtesy of The Beef Checkoff
Nutritional information:
Calories: 318; Total Fat: 2g; Saturated Fat: 13g; Cholesterol: 49mg; Total Carbs: 5g; Fiber: 2g; Protein: 28g; Sodium: 214mg;