Beef Curry with Fruit and Almond Rice
  • 60 minutes
  • Makes 4 servings
  • Entrée

Beef Curry with Fruit and Almond Rice

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

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)

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 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.

  • Test Kitchen Tips 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.
    Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.

Nutrition Information

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