Curry Beef and Aromatic Rice
  • 60 minutes
  • Makes 4 servings

Curry Beef and Aromatic Rice

Flavors of coconut milk, curry, basil and lemongrass give this stir-fry dish a distinctively Asian flare.

Ingredients

  • 1 pound beef Top Sirloin Steak boneless, cut 3/4 inch thick
  • 2 tablespoons soy sauce
  • 2 teaspoons minced garlic
  • 1 can (13-1/2 to 14 ounces) lite coconut milk
  • 1 to 2 teaspoons Thai red curry paste
  • Fruit and Almond Basmati Rice (recipe below)
  • 1 teaspoon vegetable oil
  • 8 ounces fresh green beans, trimmed
  • 1/4 cup chopped fresh basil
  • 1 tablespoon minced fresh lemon grass
  • 1/4 teaspoon salt
  • Chopped fresh basil (optional)

Instructions

  • 1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside.

  • 2. Whisk coconut milk and curry paste in small bowl until well blended; set aside.

  • 3. Prepare Fruit and Almond Basmati Rice.

  • 4. Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.

  • 5. In same skillet, bring coconut milk mixture to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Add green beans, basil, lemon grass and salt; bring to a boil. Reduce heat; simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.

  • 6. Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil, if desired.

    Fruit and Almond Basmati Rice: Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add 3/4 cup mixed dried fruit, chopped and 1/4 cup slivered almonds, toasted, during stand time.

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt


  • Test Kitchen Tips To toast almonds, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.