Prep Time
22 Mins
Cook Time
25 Mins
Other Time
30 Mins
Yield
6 servings (serving size: about 1/2 cup rice and 3/4 cup curried beef). other: 30 minutes

How to Make It

Step 1

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.

Step 2

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

Step 3

. 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.

Step 4

. 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

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