1 1/2lbs.skirt steak, cut in strips,
1can (8 oz.) Thai Lite Coconut Milk, divided,
3Tbsp.canola oil, divided,
1large sweet potato, chopped,
2red bell peppers, chopped,
1 tsp.ground cumin,
1bag (16 oz.) H-E-B Frozen Wild Rice, cooked,
1Marinate beef with garlic, half of coconut milk, and lime juice (a day prior if possible). Drain marinade from beef and discard. Pat meat gently with paper towel or cloth to remove any excess marinade.
2Bring a large sauté pan to Medium-High heat. Add 2 Tablespoons oil and sweet potatoes. Sauté 10 minutes stirring frequently. Remove potatoes and set aside.
3Bring same pan back to Medium-High heat. Add marinated beef and sear 8-10 minutes. Add peppers, ground cumin, remaining coconut milk and cooked potatoes. Cook an additional 5 minutes.
4Add basil and serve on top of wild rice.
Calories: 340, Total Fat: 15g, Saturated Fat: 6g, Sodium: 200mg, Carbohydrates: 26g, Dietary Fiber: 3g, Protein: 28g