Thai Curry Beef
Looking to make lunch or dinner in a hurry? No worry. Make this Thai red curry dish with beef, vegetables, and rice in under twenty-five minutes.
-
25
min -
4
SERVINGS -
320
Cal -
28 g
Protein
Ingredients:
- 1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
- 4 to 5 teaspoons Thai red curry paste, divided
- 1 cup unsweetened coconut milk
- 1 tablespoon vegetable oil
- 6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
- Hot cooked rice (optional)
Cooking:
-
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.
-
Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
-
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.
-
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.
-
Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
Cook's Tip: For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.
Nutrition:
318 CALORIES
0 % *
13g SAT FAT
0 % DV **
28g PROTEIN
0 % DV
3.8 mg IRON
0 % DV
5.2 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 318 Calories; 180 Calories from fat; 20g Total Fat (13 g Saturated Fat; 4 g Monounsaturated Fat;) 49 mg Cholesterol; 214 mg Sodium; 5 g Total Carbohydrate; 1.7 g Dietary Fiber; 28 g Protein; 3.8 mg Iron; 7.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 5.2 mg Zinc; 32.3 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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