1 beef Top Sirloin Steak, Boneless, 3/4 inch thick (about 1 pound)
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced garlic
1 can (13-1/2 to 14 ounces) lite coconut milk
1 to 2 teaspoons Thai red curry paste
Fruit and Almond Basmati Rice (recipe follows)
1 teaspoon vegetable oil
8 ounces fresh green beans, trimmed
1/4 cup chopped fresh basil leaves
1 tablespoon minced fresh lemon grass
1/4 teaspoon salt
Chopped fresh basil leaves (optional)
1 lime, cut into 4 wedges (optional)
Cut beef steak lengthwise in half, then crosswise into 1/4-inch strips. Combine soy sauce and garlic in medium bowl. Add beef; toss. Set aside.
Whisk coconut milk and curry paste in small bowl until well blended; set aside.
Prepare Fruit and Almond Rice. Prepare 1 cup basmati rice according to package directions omitting butter or oil. Add 3/4 cup mixed dried fruit, chopped and 1/4 cup slivered almonds, toasted, during stand time.
Meanwhile heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 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.
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.
Return beef with juices to skillet; cook and stir until heated through. Serve over rice. Garnish with basil and lime, if desired.
Nutrition information per serving: 262 Calories; 11.4 g Total Fat; 5.9 g Saturated Fat; 1 g Polyunsaturated Fat; 2.2 g Monounsaturated Fat; 0.2 g Trans Fat; 70 mg Cholesterol; 609 mg Sodium; 516 mg Potassium; 11.6 g Total carbohydrate; 28 g Protein; 2.6 mg Iron; 8 mg Niacin; 0.7 mg Vitamin B6; 111.6 mg Choline; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 31.5 mcg Selenium; 2.5 g Fiber;