Thai Red Curry Beaf Apple Couscous Recipe
Red Curry Beaf Ingredients:
1 pound lean beef top sirloin steaks, boneless, cut into 1 inch thick
2 medium red or yellow bell peppers, seeded and chopped into bite size pieces
1 medium onion, chopped coarsely
¾ cup apple cider or apple juice
1 teaspoon curry powder
2 teaspoon beef bouillon granules, instant
1/3 cup chopped peanuts
1 cup water
1 cup couscous, quick cooking
1 medium green apple, seeded and coarsely chopped
1/8 teaspoon freshly ground black pepper
¼ teaspoon salt
Non stick cooking spray
- Trim any visible fat from the beef and discard it. Lightly season the beef with salt and freshly ground black pepper. Place steak directly over medium coals on the rack of an uncovered grill. Grill until the juices from the beef come out, 15 to 18 minutes for medium-rare doneness or 18 to 22 minutes for medium doneness.
- Lightly coat a large nonstick skillet with nonstick cooking spray. Preheat the skillet over medium heat. Add onions and sweet peppers in the hot skillet and stir for 4 to 5 minutes. As the vegetables become tender add curry powder and stir again for a minute. Add apple juice or apple cider, water, bouillon granules and bring it to a boil. After a boil add chopped apples and couscous and remove from heat. Cover the skillet and let the contents stand for about 5 minutes or until the liquid is completely absorbed.
- Fluff couscous mixture with the help of a fork and slice the steak pieces thinly across the grain. Place the steak slices over the couscous mixture and sprinkle peanuts over it. Serve hot. This recipe makes about 6 servings.
- If you choose to broil the steaks instead of grilling then place the steak pieces on an unheated rack of a broiler pan. Broil with a gap of 3 to 4 inches until desired doneness is achieved. Turn once in between to ensure well cooked meat from all the sides. For medium rare doneness broil for about 15 to 17 minutes and for medium doneness broil for about 20 to 22 minutes.
- This recipe provides about 301 calories and 7 gm total fat per serving. The saturated fat and cholesterol content of this recipe is low that is only 2 gm and 36 mg respectively. This is because lean cuts of beef sirloin are used and all the visible fat is trimmed off before proceeding with the method. If you use whole red meat and do not trim any visible fat then the cholesterol and saturated fat content of with recipe will increase along with the total calories.