Brown Jasmine Rice & Edamame Coconut Curry Stir-Fry Recipe
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Brown Jasmine Rice & Edamame Coconut Curry Stir-Fry Recipe

In a hurry for curry? Brown jasmine rice and edamame is a great base for sweet coconut and savory steak that makes a stir-fry in under a half hour. Top with sliced green onions and lime wedges for a light and fresh dinner everyone will love.

  1.  2 tsp. vegetable oil, divided
  2. 1 pound top sirloin, sliced across the grain into ¼-inch strips
  3. 1 (14 oz.) can light coconut milk
  4. 1-1/2 tsp. curry powder
  5. 1/8 tsp. salt
  6. 1 tsp. fresh lime juice
  7. 1/8-1/4 teaspoon ground red pepper, optional
  8. 2 packages  Brown Jasmine & Edamame, prepared according to package directions
  9. Optional toppings: Thinly sliced green onion, fresh lime wedges

Prepare rice according to package directions, set aside and keep warm.

Heat 1 tsp. oil in a large nonstick skillet over medium high heat. Add half of the beef and stir-fry 3-4 minutes or until browned. Transfer to a bowl. Repeat with the remaining oil and beef. Add curry powder and salt to skillet; stir-fry 10 seconds.

Add coconut milk to skillet, scraping pan to loosen browned bits from the bottom. Bring to a boil and reduce to a simmer; cook until sauce reduces to 1 cup, about 5 minutes.

Stir in reserved beef, lime juice and ground red pepper, if desired.

Divide prepared rice among 4 plates. Top with beef and sauce. Serve with optional toppings, if desired.

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