Curried Beef with Peanutty Coconut Sauce

Prep Time: 22 Minutes

Cook Time: 25 Minutes

Ready In: 47 Minutes

Servings: 6

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

Directions:

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.

By RecipeOfHealth.com