- Cook Time
- Prep Time
- 4 ServingsServings
- 1 pound boneless boneless beef steak, 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)
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. 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.
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.
6 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.
7 Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil, if desired.