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Thai Stir-Fry Recipe

Thai Stir-Fry Recipe

4 servings

Basmati or jasmine rice can be substituted for the Thai rice, cook with light coconut milk, if desired, or sprinkle with flaked coconut when serving.



1 pound beef round steak, fat trimmed, cut into strips

8 green onions, sliced

2 cups each: broccoli florets, thinly sliced carrots

1/3 - 2/3 cup Thai peanut sauce

1/2 cup reduced-sodium fat-free beef broth

2 teaspoons cornstarch

1 package Thai coconut ginger rice, cooked, warm

1/4 cup each: chopped cilantro, dry-roasted peanuts


Stir fry in lightly greased wok or large skillet until cooked, 5 to 8 minutes, removed from wok. Add onions, broccoli, and carrots to wok, stir-fry until crisp-tender, 4 to 5 minutes. Stir in peanut sauce and beef, stir in combined vegetable broth and cornstarch and heat to boiling. Boil, stirring until thickened, about 1 minute. Serve over rice; sprinkle with cilantro and peanuts.


Per Serving:

Calories: 289

% of calories from fat: 19

Fat (gm): 6.2

Saturated fat (gm): 1.7

Cholesterol (gm): 55

Sodium (mg): 788

Protein (gm): 28

Carbohydrate (gm): 30.1

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