BEEF VEGETABLE CURRY

BEEF VEGETABLE CURRY


Prep time: 20 minutes
Cook time: 20 minutes

Ingredients
1 cup low-fat coconut milk
1 cup water
1 tablespoon brown sugar
1 tablespoon red curry paste
3/4 pound Laura's Lean Strip Steak, cut into cubes
1/2 cup diced onion
1 clove garlic, minced
1 tablespoon grated fresh ginger
1 cup green beans, halved
1 cup chopped red bell pepper
1 cup chopped, peeled eggplant
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
Dry rice noodles, fresh cilantro, chopped toasted peanuts (optional)

Cooking Directions
1. Whisk together first 4 ingredients in a bowl; set aside.

2. Sauté beef in a large skillet over medium-high heat 5 minutes
or until browned; drain.
Add onion, garlic and ginger; cook 3 minutes.

3. Stir in coconut milk mixture; simmer 5 minutes.
Add green beans and remaining ingredients;
simmer 10 minutes or until sauce is slightly thickened
and vegetables are tender.

4. If desired, pour boiling water over noodles to cover;
soak until soft, 3 to 4 minutes.
Drain and rinse and serve over noodles.
Top with cilantro and peanuts, if desired.

Makes 4 to 6 servings
Nutritional Analysis Per Serving
CALORIES 175.11 (27% from fat); FAT 5.31g (sat 2.56g);
PROTEIN 19.56g; CARB 12.37g; FIBER 2.66g;
CHOL 49.36mg; IRON 0.63mg; SODIUM 126.36mg