- 1 tablespoon coconut oil or sesame oil
- 1 lb. sirloin steak, cut into strips
- 1 (13.5 oz.) can lite coconut milk
- 1 1/2 cups low-sodium beef stock
- 1 tablespoon green or red curry paste
- 3 tablespoons low-sodium soy sauce
- 1 tablespoons brown sugar
- 1 medium red bell pepper, chopped
- 2 cups kale, chopped
- Rice, for serving (optional)
- 3 green onions, chopped
- 1/4 cup peanuts, chopped
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges, for serving
In a large skillet brought up to medium high heat, add the coconut or sesame oil. Brown the steak strips, about 2-3 minutes. Add the coconut milk, beef stock, curry paste, soy sauce and brown sugar. Bring the mixture to a boil. Reduce to a simmer, stirring occasionally, for 12-15 minutes.
Stir in the red pepper and kale; simmer for 5 more minutes. For each serving, top the rice, if using, with some of the beef curry mixture. Garnish with green onions, peanuts and cilantro. Serve with lime wedges.
Sponsor: Utah Beef Council
