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entree

Stubb's Sweet Black Pepper Anytime Sauce Curried Beef

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

  • 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.

  • Combine coconut milk, curry powder and remaining 1/4 cup Sweet Black Pepper Anytime Sauce in small bowl until well blended; set aside.

  • 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.

  • Remove from skillet. Repeat with remaining beef. Remove from skillet; keep warm.

  • Add coconut milk mixture to same skillet; bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.

  • Add green beans; bring to a boil. Reduce heat and simmer 11 to 13 minutes or until green beans are crisp-tender, stirring occasionally.

  • Return beef with juices to skillet; stir in 1/4 cup basil.  Cook until heated through.

  • Serve over rice. Serve with dollop of yogurt.  Garnish with additional basil, if desired.

Nutrition information (per Serving)