Thai beef and basil with mushrooms
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 491.9
- Total Fat: 35.9 g
- Cholesterol: 113.4 mg
- Sodium: 529.6 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 1.5 g
- Protein: 29.3 g
View full nutritional breakdown of Thai beef and basil with mushrooms calories by ingredient
Introduction
This is a somewhat spicy dish that my husband and I love to eat. If you don't like mushrooms try substituting bamboo shoots. You can also adjust the amount of szechuan sauce depending on how spicy you like your food but watch out for the sodium. The calorie listing is a little high because the calculator did not have a listing for the light coconut milk. This is a somewhat spicy dish that my husband and I love to eat. If you don't like mushrooms try substituting bamboo shoots. You can also adjust the amount of szechuan sauce depending on how spicy you like your food but watch out for the sodium. The calorie listing is a little high because the calculator did not have a listing for the light coconut milk.Number of Servings: 6
Ingredients
-
1 cup basmati rice, uncoooked
2 lbs ground sirlion
1 tsp garlic
1/2 tsp yellow curry powder
1/2 tsp red (hot) curry powder
1/4 tsp black pepper
1 cup carrots, cut into slivers (jullienne)
1 can straw mushrooms
1 Tbsp soy sauce, low sodium
2 Tbsp szechuan spicy stir-fry sauce
1/4 cup chicken broth, low sodium
1/2 cup coconut milk, light
1/4 tsp dried basil
Directions
1. Get rice started per package directions. Cook
the ground beef in a skillet or wok over medium high heat until browned. Drain the beef in a collander and wipe out skillet/wok.
2. Over medium heat in the same skillet/wok cook the garlic, curry powders and pepper until fragrant, about 30 seconds. Then mix in the ground beef, carrots and mushrooms.
3. Stir in the soy sauce, szechuan sauce and chicken broth. Simmer for about 5 minutes.
4. Add the coconut milk and simmer for about 5 minutes or until starting to thicken a little. Mix in basil and serve over the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user OOPSIEDAYZ.
the ground beef in a skillet or wok over medium high heat until browned. Drain the beef in a collander and wipe out skillet/wok.
2. Over medium heat in the same skillet/wok cook the garlic, curry powders and pepper until fragrant, about 30 seconds. Then mix in the ground beef, carrots and mushrooms.
3. Stir in the soy sauce, szechuan sauce and chicken broth. Simmer for about 5 minutes.
4. Add the coconut milk and simmer for about 5 minutes or until starting to thicken a little. Mix in basil and serve over the rice.
Number of Servings: 6
Recipe submitted by SparkPeople user OOPSIEDAYZ.