Spicy Beef with Cashews

Recipe by: www.weightwatchers.com

7 Points Per Serving

1 lb (450g) lean beef, cut into thin strips

3 tbsp Thai red curry paste

1 cup reduced fat coconut milk

2 tsp brown sugar

2 tbsp fish sauce

1 bunch baby bok choy, stalks removed

1/2 red pepper, seeded and thinly sliced

1/2 tbsp cornstarch

1 oz (30g) cashew nuts, toasted

1/2 cup coriander leaves, chopped

1. Coat a non-stick fry pan with cooking spray. Stir-fry the beef strips until browned. Remove from the pan and set aside. 2. Add the Thai curry paste and 3/4 cup of the coconut milk to the pan. Bring to boil, lower heat and simmer for about 5 minutes. 3. Add the brown sugar and fish sauce and cook for 1 to 2 minutes. Add the bok choy and pepper and cook until the pepper is softened. Combine the remaining coconut milk with the cornstarch and stir into the mixture, cooking until the mixture boils and thickens. 4. Stir in the cashew nuts and coriander.

TIP! To maximize the flavor of the nuts, bake them at 350ºF (180ºC) for 10 minutes. To make sure every bite of this dish is infused with the rich taste of cashews, chop them up before combining them with the beef.

Makes 4 servings

Per serving: Calories 310.6, Protein 30.7g, Fat 15.9g, Saturated Fat 7.5g, Carbohydrate 13g, Fiber 3.7g, Cholesterol 46.1mg, Iron 5.5mg, Sodium 952.2mg, Calcium 265.3mg

Shared by: Karen Kuehn