- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 360.6
- Total Fat: 15.5 g
- Cholesterol: 38.4 mg
- Sodium: 484.1 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 3.3 g
- Protein: 22.6 g
Curried Rice with Peanutty Coconut SauceSubmitted by: NIKI778
Flank Steak, 1 lb
2 TBS water
1 TBS A Taste of Thai - Red Curry Paste,
1 cup Jasmine Rice
2 tsp sesame oil, divided
1/2 cup grated carrot
1/2 lb Asparagus, fresh, cut into 2 inch pieces
1 cup Snow Peas, fresh, cut diagionally in half
3/4 cup beef brooth (or chicken, or vegetable)
1/3 cup peanut
1/3 cup light coconut milk
1 tbsp Soy Sauce,
3/4 cup green onions
2) Cook rice according to package directions.
3) while rice is cooking add 1/2 tsp sesame oil and heat in large skillet or wok, fry half of the meat, about 3 minutes or to desired doneness. Remove meat from pan, and repeat with remaining meat.
4) add 1 tsp sesame oil to same pan after second half of meat has been removed, add asparagus, carrots and peas, stir fry utnil crips tender about 5 minutes. Add broth and next 4 ingredients, contionue cooking about 2 minutes until sauce begins to thicken, add beef back to the pan and contiune cooking till reheated. Serve over rice.
Serving Size: 1/2 cup rice and 3/4 cup stir fry
Number of Servings: 6
Recipe submitted by SparkPeople user NIKI778.