Courtesy of the Beef Checkoff.
9
INGREDIENTS
Ingredients
- 1/2 pound beef Top Sirloin Steak, Boneless, cut 1-inch thick
- 1/2 cup Stubb's Sweet Black Pepper Anytime Sauce, divided
- 1 can (13-1/2 to 14 ounces) lite coconut milk
- 2 tablespoon curry powder
- 8 ounce fresh green beans, trimmed
- 1/4 cup chopped fresh basil
- 3 cup hot cooked white rice
- 3/4 cup Greek-style yogurt
- Chopped fresh basil leaves (optional)
INSTRUCTIONS
- 1 Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine beef strips and 1/2 cup Stubb's Sweet Black Pepper Anytime Sauce.
- 2 Combine coconut milk, curry powder and remaining 1/4 cup Sweet Black Pepper Anytime Sauce in small bowl until well blended; set aside.
- 3 Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink.
- 4 Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.
- 5 Add coconut milk mixture to same skillet; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
- 6 Add green beans; bring to a boil. Reduce heat and simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.
- 7 Return beef with juices to skillet; stir in 1/4 cup basil. Cook until heated through.
- 8 Serve over rice. Serve with dollop of yogurt. Garnish with additional basil, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
