Spicy Thai Beef with Asparagus, Basil, Ginger, Peppers and Zuchini
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 242.9
- Total Fat: 12.4 g
- Cholesterol: 50.8 mg
- Sodium: 501.7 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.5 g
- Protein: 25.3 g
View full nutritional breakdown of Spicy Thai Beef with Asparagus, Basil, Ginger, Peppers and Zuchini calories by ingredient
Introduction
Another concoction thrown together with what was on hand. It got a big thumbs up from the family, so I thought I'd share. I love the Spark People recipe calculator!!!The work is in the chopping. Cooking time is minimal. Another concoction thrown together with what was on hand. It got a big thumbs up from the family, so I thought I'd share. I love the Spark People recipe calculator!!!
The work is in the chopping. Cooking time is minimal.
Number of Servings: 8
Ingredients
-
2 tbsp. olive oil
1 tbsp. red chili paste
1 tsp. red curry powder
24 oz. eye of round, cut up into stir-fry sized pieces.
1 tbsp. green curry paste
1 tsp. red curry powder
3 cloves garlic, chopped
1/4 cup fresh ginger root, sliced into stir-fry sized pieces
1 zucchini squash, cut into stir-fry sized pieces
1 pablano pepper, cut into stir-fry sized pieces
1 red large pepper, cut into stir-fry sized pieces
1 cup fresh asparagus, cut into stir-fry sized pieces
1 limes (for zest and juice)
2 tbsp. fish oil
fresh basil
Directions
Heat 1 tsp of the oil in a wok.
Add the red chili paste and the red chili powder. stirring until it is mixed with the oil.
Add the eye of round and stir-fry until it is cooked to your liking.
Remove from wok and set aside.
Add the remaining oil to the wok, and stir in the green curry paste.
Add the garlic and ginger.
Stir-fry for about a minute, then add the zucchini.
After another minute or so, add the peppers and asparagus, followed by the lime zest, lime juice and fish oil.
Stir fry for another minute or so, then add the basil.
When the basil is soft, (about another minute) it is ready.
Serve with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user ADMETOS.
Add the red chili paste and the red chili powder. stirring until it is mixed with the oil.
Add the eye of round and stir-fry until it is cooked to your liking.
Remove from wok and set aside.
Add the remaining oil to the wok, and stir in the green curry paste.
Add the garlic and ginger.
Stir-fry for about a minute, then add the zucchini.
After another minute or so, add the peppers and asparagus, followed by the lime zest, lime juice and fish oil.
Stir fry for another minute or so, then add the basil.
When the basil is soft, (about another minute) it is ready.
Serve with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user ADMETOS.