|2||tsp (10 mL) vegetable oil, divided|
|1||lb (450 g) boneless beef top sirloin steak, cut 1/2 in. (1 cm) thick|
|2||medium carrots, peeled|
|1||medium red bell pepper|
|4||green onions with tops|
|1/2||tsp (2 mL) Thai red curry paste|
|3||pouches (8.8 oz/250 g each) cooked white rice or 6 cups (1.5 L) cold cooked white rice|
|3/4||cup (175 mL) peanut sauce|
|1/2||cup (125 mL) dry roasted peanuts|
|1||tsp (5 mL) salt|
|1/2||tsp (2 mL) coarsely ground black pepper|
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 46 g, Protein 21 g, Sodium 540 mg, Fiber 4 g
U.S. Diabetic exchanges per serving: 3 starch, 1 1/2 low-fat meat, 1 fat (3 carb)
Cook's Tips: Cutting the steak into thin strips before cooking helps it to cook more quickly. Slice it into an even thickness to ensure even cooking.
This recipe is a great way to use leftover rice. Using cold cooked rice will allow the oil to coat the individual grains, preventing them from sticking together.
Peanut sauce is typically made of roasted peanuts, coconut milk and a variety of herbs and spices. It can be found in the Asian section of major grocery stores. Be sure to choose peanut sauce instead of a peanut dip, which tends to be thinner in consistency.