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Nutrition Facts
Serving Size 335 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 450 mg 19%
Total Carbohydrate 26 g 9%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 28 g
Vitamin A 60% Iron 15%
Vitamin C 130% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Coconut-Lime Seared Beef

Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
6  People


Recipe makes 6 Servings

1 1/2 Lb skirt steak, cut in strips
1 Tbsp garlic cloves, diced
8 Oz Thai Lite Coconut Milk (1 can), divided use
2 limes, juiced
3 Tbsp canola oil, divided use
1 large sweet potato, chopped
2 red bell peppers, chopped
1 Tsp ground cumin
3 Tbsp basil, chopped
16 Oz frozen H-E-B Wild Rice, cooked
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Add beef along with garlic, half of coconut milk, and lime juice to a zip closing bag. Seal, turn to coat and marinate beef 1 hour (or 24 hours if possible).
Drain marinade and discard. Pat beef gently with paper towels 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 to a bowl and set aside.
Bring same pan back to medium-high heat. Add remaining oil and marinated beef, and sear 8 to 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.



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