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      RECIPE TITLE "Coconut Rice with Beef Stir-Fry" Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields Serves: 4 time--- difficultyeasy

    Fragrant jasmine rice cooks in a combination of coconut milk and water to become soft and slightly creamy--a fitting foil to the spicy stir-fry.


    1 cup water
    1/4 teaspoon salt
    Dash of ground red pepper
    1 (14-ounce) can light coconut milk
    1 cup uncooked jasmine rice

    1 teaspoon dark sesame oil, divided
    1 (1-pound) flank steak, trimmed and thinly sliced across the grain
    1 cup vertically sliced onion
    1 cup red bell pepper strips
    3 cups sliced bok choy
    2 tablespoons chopped fresh cilantro
    1 tablespoon chili garlic sauce (such as Lee Kum Kee)
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    4 lime wedges


    To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.

    To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.

    Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.

    Yield: 4 servings (serving size: 1 1/4 cups stir-fry, about 3/4 cup rice, and 1 lime wedge)


    CALORIES 416(28% from fat); FAT 13.1g (sat 7.5g,mono 3.2g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 45mg; CALCIUM 90mg; SODIUM 561mg; FIBER 1.7g; IRON 4.7mg; CARBOHYDRATE 46.5g

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