Yield: 4 servings
|½ pounds||Top round steak, trimmed of all visible fat and thinly sliced|
|1 medium||Onion, sliced|
|3 cloves||Garlic, minced|
|1 medium||Carrot, sliced (2/3c.)|
|1 \N||Red bell pepper, seeded and cut into 1\" pieces|
|8 ounces||Fresh mushrooms, quartered|
|⅔ cup||Lite coconut milk*|
|1 tablespoon||Curry powder|
|1 tablespoon||Fish or soy sauce|
|4 cups||Cooked (without salt or margarine) rice|
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: ¾ 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, 1½ lean meat, 1 ½ vegetable exchanges.
Fast and Healthy Jan/Feb 95 Typed by Carolyn Shaw 1-95.
Submitted By CAROLYN SHAW On 01-07-95