Thai Curry Beef

Prep Time 40 Minutes

Cook Time 10 Minutes

Calories per seving 620

Fat 37g

Cholesterol 75mg

Sodium 460mg

Carbohydrates 44g

Fiber 7g

Sugar 21g

Protein 35g

1 stalk lemongrass
1 cup coconut milk
2 tbsp Thai curry paste
2 tbsp hot pepper sauce
1 lb sirloin steak, cubed
Salt and pepper
1/4 cup peanut oil, divided
1 red bell pepper, sliced
1 cup broccoli, cut into florets
3/4 cup snow peas, trimmed
3/4 cup bean sprouts
3/4 cup pineapple, diced
1/2 cup Sunsweet prunes, quartered

Combine lemon grass, coconut milk, curry paste and hot pepper sauce; stir well.

Season steak with salt and pepper. Heat 2 tbsp oil in wok or large skillet set over high heat; stir-fry steak for 2 to 3 minutes or until browned all over. Transfer to plate.

Heat remaining oil in same pan. Stir fry red pepper and broccoli for 5 minutes. Transfer to plate. In same pan, stir-fry snow peas and bean sprouts for 2 minutes.

Add pineapple and prunes to pan; stir-fry for 30 seconds. Return reserved steak and vegetables to wok. Pour coconut milk sauce into wok; bring to boil. Cook for about 1 minute or until sauce thickens and vegetables are tender.