Thai Curry Beef

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.