Coconut Curry Beef

Just a little bit of peanut butter and light coconut milk make this curry taste rich and creamy.

3 tbsp orange juice
2 tbsp fish sauce
2 tsp cornstarch
2 tsp soy sauce
2 tsp canola oil
1 lb top round steak, cut into strips
1 onion, chopped
1 clove garlic, minced
½ tsp yellow curry paste (or to taste)
½ cup light coconut milk
1 tbsp 100% peanut butter
1 tbsp lime juice
2 tsp sugar substitute
¼ cup chopped fresh coriander
2 tbsp unsalted peanuts, chopped.

1. In bowl, whisk together orange juice, fish sauce, cornstarch, and canola oil. Stir in beef, tossing to coat. Marinate at room temperature for 30 minutes or refrigerate up to 1 day.
2. In large nonstick skillet, heat oil over medium-high heat. Cook onion and garlic for 5 minutes or until softened. Add curry powder and cook for 1 minute. Add beef and cook for 2 minutes or until browned but still pink inside. Stir in coconut milk, peanut butter, lime juice and sugar substitute. Cook, tossing to coat meat with sauce, for another 2 minutes. Garnish with coriander and peanuts.