From Paulette Vickery's Recipe Collection

WW: SPICY BEEF WITH CASHEWS

main dish, meats

1 lb lean beef cut into strips
3 tablespoon thai red curry paste
1 cup low fat coconut milk
2 teaspoon brown sugar
2 tablespoon fish sauce
1 each bunch baby bok choy
1/2 each red pepper, sliced
1/2 tablespoon corn starch
1 oz cashew nuts, toasted
1/2 cup corriander leaves, chopped

Coat a non-stick skillet with Pam, and stir fry the beef strips until brown. Remove from skillet and set aside. Add Thai curry paste, and 3/4 cup coconut milk, to skillet. Bring to a boil, reduce heat, and simmer for about 5 minutes. Add brown sugar, and fish sauce, and continue cooking for 1/2 minutes. Remove stalks from bok choy, and add to skillet, along with the pepper, and cook until pepper is tender. Combine remaining coconut milk, with corn starch, and stir into the mixture in skillet. Cook, stirring constantly, until mixture boils and thickens. Stir in cashew nuts and coriander. To maximize the flavor of the nuts, bake them at 350 degrees, for 10 minutes, before adding to skillet. If desired, chop nuts before adding to the beef mixture in the skillet. Per serving: 7 points, calories 310.6 protein 30.7 G, fat 15.9 G, saturated fat 7.5 G, carbohydrate 13 G, fiber 307 G, cholesterol 46.1 MG, iron 5.5 MG, sodium 952.2 MG, calcium 265.3 MG.

Yield: 4 servings




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