ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Curried Beef with Peanutty Coconut Sauce

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

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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

  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.

  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