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Spicy Thai Beef Stir-fry With Brown Rice

One Star Guiding Stars
  • Servings:

    Serves 4 as an appetizer
  • Prep Time:

    12 minutes
  • Cook Time:

    24 minutes


2 (10 oz.) pkgs. frozen Hannaford Microwave Steam-in-Bag Long Grain Brown Rice
4 tsp. canola oil, divided
11/2 lbs. Taste of Inspirations Angus Beef Sirloin Boneless Tips, cut into bite-size pieces
2 (9.5 oz.) pkgs. Chef Essentials Stir Fry Vegetables
1 cup Taste of Inspirations Thai Red Curry Sauce
2 Tbsp. Nature's Place Creamy Peanut Butter
1 Tbsp. reduced-sodium soy sauce
2 Tbsp. dry-roasted peanuts for garnish (optional)
1 scallion, thinly sliced, for garnish (optional)
Spicy Thai Beef Stir-fry With Brown Rice


1. Cook the rice according to package instructions. Leave in the bag until needed for serving. This will keep the rice hot.
2. While rice cooks, heat 2 tsp. of the oil in a large skillet or wok over high heat. Add beef. Cook and stir until just cooked through, about 4 minutes. Using a slotted spoon, transfer beef to a plate and cover with foil.
3. Heat remaining 2 tsp. oil in the same skillet over high heat. Add vegetables. Cook and stir until crisp tender, about 4 minutes.
4. Push vegetables over to the sides of the skillet and reduce heat to medium. Add curry sauce, peanut butter, and soy sauce to skillet and stir to combine.
5. Add beef and any cooking juices back to the skillet. Toss vegetables and beef with sauce until evenly blended and bubbly.
6. Divide rice among 4 plates and top with beef and veggie stir-fry. If desired, garnish with peanuts and scallion.
Source: Hannaford fresh Magazine, March - April 2015


Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 680 kcal (34%)
Calories from Fat 297 kcal (0%)
Total Fat 33 g (50%)
Saturated Fat 9 g (45%)
Cholesterol 100 mg (33%)
Sodium 400 mg (16%)
Total Carbohydrates 56 g (18%)
Dietary Fiber 8 g (32%)
Protein 38 g (63%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a