Curried Beef with Peanutty Coconut Sauce



6 servings (serving size: about 1/2 cup rice and 3/4 cup curried beef). other: 30 minutes

Recipe from

Oxmoor House

Recipe Time

Prep: 22 Minutes
Cook: 25 Minutes
Other: 30 Minutes

Nutritional Information

Calories 332
Fat 13.2 g
Satfat 4.2 g
Protein 27.9 g
Carbohydrate 24.7 g
Cholesterol 63 mg
Iron 3.3 mg
Sodium 383 mg
Caloriesfromfat 36 %
Fiber 3.0 g
Calcium 25 mg


2 tablespoons water
1 tablespoon red curry paste
1 1/2 pounds boneless top sirloin steak, trimmed
1 cup uncooked jasmine rice
2 teaspoons sesame oil, divided
1/2 pound asparagus spears, diagonally cut into 1-inch pieces (about 2 cups)
1 cup snow peas, cut in half diagonally
1/2 cup shredded carrot (about 1 medium)
3/4 cup fat-free, less-sodium chicken broth
3/4 cup chopped green onions
1/3 cup reduced-fat peanut butter
1/3 cup light coconut milk
2 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce


Combine water and curry paste in a large bowl; stir with a whisk until smooth. Cut steak diagonally across grain into 1/4-inch-thick slices; cut slices into thin strips. Add steak to curry paste, tossing to coat. Cover and chill at least 30 minutes.

. Cook rice according to package directions, omitting salt and fat.

. While rice cooks, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of steak; sauté 3 minutes or until steak is done. Remove steak from skillet; keep warm. Repeat procedure with 1/2 teaspoon oil and remaining steak.

. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add asparagus, snow peas, and carrot; sauté 5 minutes or until vegetables are crisp-tender. Stir in broth and next 5 ingredients; cook 3 minutes, stirring constantly. Return steak to pan; cook 2 minutes or until thoroughly heated. Serve over hot cooked rice.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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