Curried Rice with Peanutty Coconut Sauce

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

1) Mix water and curry paste, set aside, cut flank steak into strips. Marinate meat in curry paste mixture for 30 minutes in fridge. (I prep all the veggies and get all the sauce ingredients ready while meat is marinating so that once I start stir-frying, everything is ready.
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.