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Thai Coconut Beef Stir-Fry
Sweet and creamy light coconut milk mellows the spicy red curry paste of this dish. Recipe may be halved.
6 tablespoon Rice vinegar
3 tablespoon Lime juice
3 tablespoon Light brown sugar packed
4 1/2 teaspoon Thai red curry paste
1 1/2 lb Beef for Stir-Fry
4 1/2 teaspoon Canola oil
10 oz Chopped onion
1 1/2 cup Fresh carrots julienne cut
8 oz Fresh sliced mushrooms
1 cup Coconut milk, low-fat
4 1/2 teaspoon Asian fish sauce
1/4 teaspoon Salt
1 1/2 cup Sprouts, mung bean
17 1/2 oz brown rice, microwavable
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Thai Coconut Beef Stir-Fry

Thai Coconut Beef Stir-Fry

Thai Coconut Beef Stir-Fry
  • Servings:Serves 4
  • Prep Time:30 minutes
  • Cook Time:20 minutes
1. In a large resealable plastic bag, mix together rice vinegar, lime juice, brown sugar, and curry paste. Add beef to bag and seal. Marinate for 10 minutes, turning once.
2. While beef marinates, heat 1 1/2 tsp. of the oil in a large, nonstick skillet or wok over medium-high heat. Add onion and carrots and stir-fry for 2 minutes. Add mushrooms and stir-fry for 2 minutes more. Transfer vegetables to a plate.
3. Add remaining 1 Tbsp. oil to pan. Remove beef from bag, reserving marinade. Add beef to pan and stir-fry for 3 to 4 minutes, until uniformly browned. Add vegetables and reserved marinade and stir for 1 minute, scraping pan to loosen any browned bits.
4. Add coconut milk, fish sauce, and salt to pan and bring to a boil. Reduce heat, return steak to pan, and simmer for 2 minutes. Stir in sprouts.
5. While steak simmers, cook rice in microwave according to instructions on package.
6. Divide prepared rice among four plates. Top with stir-fry mixture, sprinkle with chopped cilantro (if using), and serve hot.
Notes: Inspirations Angus Beef is preferred for this recipe. Precut packaged onions are available in the Produce department. Use 2 (8.8-oz.) packages of brown rice. Make sure rice is microwavable. Chopped cilantro leaves are an optional garnish.
Source: Hannaford fresh Magazine, March - April 2009