Beef Curry with Fruit and Almond Rice

• 1 hr
• 4 SERVINGS
• 260 Cal
• 28 g Protein

Ingredients:

• 1 beef Top Sirloin Steak, Boneless, 3/4 inch thick (about 1 pound)
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons minced garlic
• 1 can (13-1/2 to 14 ounces) lite coconut milk
• 1 to 2 teaspoons Thai red curry paste
• Fruit and Almond Basmati Rice (recipe follows)
• 1 teaspoon vegetable oil
• 8 ounces fresh green beans, trimmed
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon minced fresh lemon grass
• 1/4 teaspoon salt

• Chopped fresh basil leaves (optional)
• 1 lime, cut into 4 wedges (optional)

Cooking:

1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside.
2. Whisk coconut milk and curry paste in small bowl until well blended; set aside.
3. Prepare Fruit and Almond Rice. Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add 3/4 cup mixed dried fruit, chopped and 1/4 cup slivered almonds, toasted, during stand time.
Cook's Tip: To toast almonds, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.
4. Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.
5. In same skillet, bring coconut milk mixture to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Add green beans, basil, lemon grass and salt; bring to a boil. Reduce heat; simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.
6. Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil and lime, if desired.
Cook's Tip: Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.