Thai Beef Curry

Thai Curry Beef

Thai flavors of curry, coconut and lemongrass give this dish its special flair.

Prep Time: 40 minutes
Cook Time: 10 minutes

Ingredients
Thai flavors of curry, coconut and lemongrass give this dish its special flair.
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.

Nutritional Information
  • Total Servings 8
  • Serving Size 1/8 of recipe
  • Calories per serving 620
  • Fat 37g
  • Cholesterol 75mg
  • Sodium 460mg
  • Carbohydrates 44g
  • Fiber 7g
  • Sugar 21g
  • Protein 35g
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Products Used in This Recipe
Pitted Prunes
Pitted Prunes