Curried Beef with Peanutty Coconut Sauce

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

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Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 332
  • Fat: 13.2g
  • Saturated fat: 4.2g
  • Protein: 27.9g
  • Carbohydrate: 24.7g
  • Cholesterol: 63mg
  • Iron: 3.3mg
  • Sodium: 383mg
  • Calories from fat: 36%
  • Fiber: 3.0g
  • Calcium: 25mg


  • 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


  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.
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