Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.
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.
Whisk coconut milk and curry paste in small bowl until well blended; set aside.
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.
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.
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.
Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil and lime, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 262 Calories; 102.6 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 NE 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 Iron, and Potassium.
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