Thai Curry Beef

Name: Thai Curry Beef
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; thai red curry paste; coconut milk; vegetable oil; fresh stir-fry vegetable blend; rice

Looking to make lunch or dinner in a hurry? No worry. Make this Thai red curry dish with beef, vegetables, and rice in under twenty-five minutes.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 6

Cook Mode

Ingredients

1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak
4 to 5 teaspoons Thai red curry paste, divided
1 cup unsweetened coconut milk
1 tablespoon vegetable oil
6 cups fresh stir-fry vegetable blend (broccoli, carrots, pea pods)
Hot cooked rice (optional)

Preparation

Step 1

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
Step 2

Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
Step 3

Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
Step 4

Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Step 5

Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.

Cooking Tip: For authentic flavor, garnish this dish with chopped fresh cilantro and lime wedges to squeeze over the top.

Nutrition Information

318 Calories

0 %*

13g SAT FAT

0 %DV**

28g PROTEIN

0 %DV

3.8 mg IRON

0 %DV

5.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 318 Calories; 180 Calories from fat; 20g Total Fat (13 g Saturated Fat; 4 g Monounsaturated Fat;) 49 mg Cholesterol; 214 mg Sodium; 5 g Total Carbohydrate; 1.7 g Dietary Fiber; 28 g Protein; 3.8 mg Iron; 7.8 mg NE Niacin; 0.6 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.2 mg Zinc; 32.3 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.