| 15 | 45 | 258 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 35 min | 10 min | 4 |
| 3 tbsp | Orange juice |
| 1 tbsp | Fish sauce |
| 2 tsp | Cornstarch |
| 2 tsp | Soy sauce |
| 454 gm | Beef, inside round steak, lean |
| 2 tsp | Canola oil |
| 1 medium | Yellow onion (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1/2 tsp | Yellow curry paste (to taste) |
| 1/2 cup | Coconut milk, reduced fat |
| 1 tbsp | Peanut butter, natural |
| 1 tbsp | Lime juice (fresh) |
| 2 tsp | Sweetener, sucralose, SPLENDA |
| 1/4 cup | Cilantro (coriander) (chopped) |
| 2 tbsp | Peanuts (chopped) |
In a bowl, whisk together orange juice fish sauce, cornstarch and soy sauce. Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate for up to 1 day.
In a large non-stick frying pan, heat oil over medium high heat. Cook onion and garlic for 5 minutes or until softened. Add curry paste and cook for 1 minute. Add beef and cook for 2 minutes or until browned abut still pink inside. Stir in coconut milk, peanut butter, lime juice, and Splenda. Cook, tossing to coat meat with sauce, for another 2 minutes. Garnish with cilantro and peanuts.
| Fruit | 0.1 |
| Meat | 1.5 |
| Meat Alternative | 0.2 |
| Vegetables | 0.4 |
