I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
1 tablespoon coconut oil
1/4 cup red curry paste
1 pound sirloin steak, trimmed and cut against the grain into very thin strips
1/2 pound green beans, trimmed and cut in half crosswise
2 cups large diced pineapple (12 ounces – we just used a can drained of the juice)
1 1/2 cups chicken stock
1 cup unsweetened coconut milk
Cooked jasmine rice, for serving (or regular white rice, or go crazy and make coconut rice!)
1/2 cup fresh basil leaves, torn
In a large skillet heat oil over medium-high. Add curry paste and cook, stirring, until fragrant about 30 seconds. Add steak and cook, stirring, until browned, 2 minutes. Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute. Add stock and coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes. Serve over rice, topped with basil.
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.