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Thai Coconut Beef Stir-Fry

Thai Coconut Beef Stir-Fry

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

Thai Coconut Beef Stir-Fry
6 tablespoon Rice vinegar
3 tablespoon Lime juice
3 tablespoon Light brown sugar packed
41/2 teaspoon Thai red curry paste
11/2 lb Beef for Stir-Fry
41/2 teaspoon Canola oil
10 oz Chopped onion
11/2 cup Fresh carrots julienne cut
8 oz Fresh sliced mushrooms
1 cup Coconut milk, low-fat
41/2 teaspoon Asian fish sauce
1/4 teaspoon Salt
11/2 cup Sprouts, mung bean
171/2 oz brown rice, microwavable

directions:

Sweet and creamy light coconut milk mellows the spicy red curry paste of this dish. Recipe may be halved.
1. In a large resealable plastic bag, mix together rice vinegar, lime juice, brown sugar, and curry paste. Add beef to bag and seal. Marinate for 10 minutes, turning once.
2. While beef marinates, heat 1 1/2 tsp. of the oil in a large, nonstick skillet or wok over medium-high heat. Add onion and carrots and stir-fry for 2 minutes. Add mushrooms and stir-fry for 2 minutes more. Transfer vegetables to a plate.
3. Add remaining 1 Tbsp. oil to pan. Remove beef from bag, reserving marinade. Add beef to pan and stir-fry for 3 to 4 minutes, until uniformly browned. Add vegetables and reserved marinade and stir for 1 minute, scraping pan to loosen any browned bits.
4. Add coconut milk, fish sauce, and salt to pan and bring to a boil. Reduce heat, return steak to pan, and simmer for 2 minutes. Stir in sprouts.
5. While steak simmers, cook rice in microwave according to instructions on package.
6. Divide prepared rice among four plates. Top with stir-fry mixture, sprinkle with chopped cilantro (if using), and serve hot.
Notes:
Inspirations Angus Beef is preferred for this recipe. Precut packaged onions are available in the Produce department. Use 2 (8.8-oz.) packages of brown rice. Make sure rice is microwavable. Chopped cilantro leaves are an optional garnish.
Source: Hannaford fresh Magazine, March - April 2009

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Quantity Ingredients  
6 tablespoon Rice vinegar  
3 tablespoon Lime juice  
3 tablespoon Light brown sugar packed  
41/2 teaspoon Thai red curry paste  
11/2 lb Beef for Stir-Fry  
41/2 teaspoon Canola oil  
10 oz Chopped onion  
11/2 cup Fresh carrots julienne cut  
8 oz Fresh sliced mushrooms  
1 cup Coconut milk, low-fat  
41/2 teaspoon Asian fish sauce  
1/4 teaspoon Salt  
11/2 cup Sprouts, mung bean  
171/2 oz brown rice, microwavable  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 946 kcal (47%)
Calories from Fat 405 kcal (0%)
Total Fat 45 g (69%)
Saturated Fat 27 g (135%)
Cholesterol 70 mg (23%)
Sodium 2920 mg (121%)
Total Carbohydrates 112 g (37%)
Dietary Fiber 12 g (48%)
Protein 55 g (91%)
Vitamins
Vitamin A 8036 IU (160%)
Vitamin C 21 mg (35%)
Minerals
Calcium 143 mg (2%)
Iron 16 mg (26%)
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