Thai Curry Beef

Thai Curry Beef
Prep Time40 Minutes
Cook Time10 Minutes
Calories per seving 620
Fat 37g
Cholesterol 75mg
Sodium 460mg
Carbohydrates 44g
Fiber 7g
Sugar 21g
Protein 35g
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Ingredients
- 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
Instructions
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.
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.
Sunsweet Products Used
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