Beef Curry with Fruit and Almond Rice

Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.

  • 1
    hr
  • 4
    SERVINGS
  • 260
    Cal
  • 28 g
    Protein

Ingredients:

  • 1 beef Top Sirloin Steak, Boneless, 3/4 inch thick (about 1 pound)
  • 2 tablespoons reduced-sodium 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 follows)
  • 1 teaspoon vegetable oil
  • 8 ounces fresh green beans, trimmed
  • 1/4 cup chopped fresh basil leaves
  • 1 tablespoon minced fresh lemon grass
  • 1/4 teaspoon salt
Garnish:
  • Chopped fresh basil leaves (optional)
  • 1 lime, cut into 4 wedges (optional)

Cooking:

  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 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 slivered almonds, toasted, during stand time.

    Cook's Tip: To toast almonds, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
  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 surface 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 juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil and lime, if desired.

    Cook's Tip: Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
262 CALORIES

0 % *

5.9g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

2.6 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: 262 Calories; 11.4 Calories from fat; 11.4g Total Fat (5.9 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 2.2 g Monounsaturated Fat;) 70 mg Cholesterol; 609 mg Sodium; 11.6 g Total Carbohydrate; 2.5 g Dietary Fiber; 28 g Protein; 2.6 mg Iron; 516 mg Potassium; 8 mg Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 31.5 mcg Selenium; 111.6 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, Iron, and Potassium.

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