1 1/2 lbs. skirt steak, cut in strips
1 Tbsp. diced garlic
1 can (8 oz.) Thai Lite Coconut Milk, divided
2 limes, juiced
3 Tbsp. canola oil, divided
1 large sweet potato, chopped
2 red bell peppers, chopped
1 tsp. ground cumin
3 Tbsp. basil, chopped
1 bag (16 oz.) H-E-B Frozen Wild Rice, cooked
Marinate 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.
Bring 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.
Bring 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.
Add 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