Looking to make lunch or dinner in a hurry? No worry. Make this curry dish with beef, vegetables, and rice in under twenty-five minutes.
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 3 teaspoons red curry paste and beef in medium bowl. Cover and marinate in refrigerator 15 minutes.
Whisk coconut milk and remaining 1 to 2 teaspoons red curry paste in small bowl until blended. Set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt, as desired; keep warm.
Pour coconut milk mixture into same skillet; bring to a boil. Reduce heat; simmer 3 to 5 minutes or until slightly thickened, stirring occasionally. Add vegetable blend; bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
Return beef to skillet; cook and stir until beef is heated through, about 1 minute. Serve over rice, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 318 Calories; 20g Total Fat; 13g Saturated Fat; 4g Monounsaturated Fat; 49mg Cholesterol; 214mg Sodium; 5g Total carbohydrate; 28g Protein; 3.8mg Iron; 7.8mg Niacin; 0.6mg Vitamin B6; 1.4mcg Vitamin B12; 5.2mg Zinc; 32.3mcg Selenium; 1.7g Fiber.