Easy - for beginners
This easy and versatile dish is sure to be a family favorite.
Add 1 tsp (5 mL) of the oil to (12-in./30-cm) Skillet; heat over medium-high heat 1-3 minutes or until shimmering. Cut steak crosswise into 1/4-inch-thick (6-mm) strips. Add steak to Skillet, cook and stir 3-4 minutes or until outside surfaces of steak are no longer pink. Remove from Skillet; set aside and keep warm.
Meanwhile, cut carrots into julienne strips using Julienne Peeler. Thinly slice bell pepper and green onions with Santoku Knife. To same Skillet, add remaining 1 tsp (5 mL) oil and curry paste; cook 1-2 minutes or until fragrant. Separate rice according to package directions. Add rice and vegetables to Skillet; cook and stir 3-4 minutes or until rice is coated with oil and vegetables are tender.
Add steak, sauce, peanuts, salt and black pepper to Skillet. Cook 1-2 minutes or until heated through, stirring constantly.
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 25 mg, Carbohydrate 46 g, Protein 21 g, Sodium 540 mg, Fiber 4 g
U.S. Diabetic exchanges per serving: 3 starch, 1 1/2 low-fat meat, 1 fat (3 carb)
Cook’s Tips: Cutting the steak into thin strips before cooking helps it to cook more quickly. Slice it into an even thickness to ensure even cooking.
This recipe is a great way to use leftover rice. Using cold cooked rice will allow the oil to coat the individual grains, preventing them from sticking together.
Peanut sauce is typically made of roasted peanuts, coconut milk and a variety of herbs and spices. It can be found in the Asian section of major grocery stores. Be sure to choose peanut sauce instead of a peanut dip, which tends to be thinner in consistency.