Ingredients:
· 1 U.S. Beef Top Sirloin Steak, Boneless, ½ cm thick (about 1kg)
· 2 tablespoons reduced-sodium soy sauce
· 2 teaspoons minced garlic
· 1 can lite coconut milk
· 1 to 2 teaspoons Thai red curry paste
· Fruit and Almond Basmati Rice
· 1 teaspoon vegetable oil
· 227g ounces fresh green beans, trimmed
· ¼ cup chopped fresh basil leaves
· 1 tablespoon minced fresh lemon grass
· ¼ teaspoon salt
Garnish:
· Chopped fresh basil leaves (optional)
1 lime, cut into 4 wedges (optional)
Preparation:
1. Cut beef steak lengthwise in half, then crosswise into ½ cm 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 Rice. Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add ¾ cup mixed dried fruit, chopped and ¼ cup slivered almonds, toasted, during stand time.
4. Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add ½ 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 and lime, if desired.