Thursday, March 26, 2009
Beef Satay Fried Rice
Quite frequently I like to try new dishes. It seems like they are either Asian or Mexican in flavor when that happens. This dish comes from the latest Pampered Chef Catalog. We enjoyed this dish and I was surprised that my kids ate it so well. They especially loved the peanuts in it. Red bell peppers not so much, but I am proud of them for at least trying my cooking and not complaining. Jack said he liked this dish. It doesn't make our "Wow we need to have this again in the near future!" but is was one we wouldn't mind serving up again when we get the itch for something different.
2 teaspoon (10 mL) vegetable oil, divided
1 lb (450 g) boneless beef top sirloin steak, cut 1/2 in. (1 cm) thick
2 medium carrots, peeled
1 medium red bell pepper
4 green onions with tops
1/2 teaspoon (2 mL) Thai red curry paste (* I used 1/4 teaspoon and it was plenty hot for us-Whimps I know!!)
3 pouches (8.8 oz/250 g each) cooked white rice or 6 cups (1.5 L) cold cooked white rice
3/4 cup (175 mL) peanut sauce
1/2 cup (125 mL) dry roasted peanuts
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) coarsely ground black pepper
1. Prepare and cook steak.
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.
2. Prepare vegetables and cook rice and vegetables.
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.
3. Finish and serve.
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.