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Thai Curry Rice Bowl

"Thinly sliced beef is quickly stir-fried with strips of onion and red bell pepper, and tossed in a savory red curry sauce."
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servings 456 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 36.2g
  • 12%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 794 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Cut beef across the grain into 1/2 inch wide strips. Heat oil in hot wok or large skillet over high heat. Add meat and stir-fry 2 minutes. Add pepper and onion, stir-fry 4 minutes until vegetable are tender. Add Thai Red Curry Sauce, stirring until sauce boils. Serve with rice.


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very good. I would use more peppers next time