Beef And Vegetable Curry Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Top round steak, trimmed of
-cut into 1" pieces,
-all visible fat and thinly,
8 ounce: Fresh mushrooms, quartered
-sliced,
2/3 cup: Lite coconut milk*,
1 medium: Onion, sliced
1 tbsp: Curry powder,
3 centiliter: Garlic, minced
1 tbsp: Fish or soy sauce,
1 medium: Carrot, sliced, 2/3c.
4 cup: Cooked, (without salt or
1: Red bell pepper, seeded and
-margarine) rice,
Directions:
Spray large nonstick saucepan or Dutch oven with dooking spray. Heat
over medium high heat until hot. Add beef; cook, stirring
occasionally, until no longer pink. Add garlic and onion; cook about
30 seconds. Add all remaining ingredients except rice. Cover and cook
10-15 minutes or until beef is tender, stirring occasionally. Serve
over rice.
*to substitute for coconut milk: 3/4 cup skim milk, 2 ts cornstarch,
1 ts coconut extract.
Per serving: 350 calories, 20g pro., 56g carb., 3g fiber, 5g fat, 34mg
chol., 630mg sodium, 700mg pot., 3 starch, 1 1/2 lean meat, 1 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.
Submitted By CAROLYN SHAW On 01-07-95
Source from luhu.jp
over medium high heat until hot. Add beef; cook, stirring
occasionally, until no longer pink. Add garlic and onion; cook about
30 seconds. Add all remaining ingredients except rice. Cover and cook
10-15 minutes or until beef is tender, stirring occasionally. Serve
over rice.
*to substitute for coconut milk: 3/4 cup skim milk, 2 ts cornstarch,
1 ts coconut extract.
Per serving: 350 calories, 20g pro., 56g carb., 3g fiber, 5g fat, 34mg
chol., 630mg sodium, 700mg pot., 3 starch, 1 1/2 lean meat, 1 1/2
vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.
Submitted By CAROLYN SHAW On 01-07-95
Source from luhu.jp