GREEN CURRY BEEF WITH EGGPLANT

Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

Indulge in Asian fusion cuisine with sirloin steak, bell peppers and eggplant simmered in Campbell's Reserve Thai Green Curry Sauce.

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Tip

Serve over rice or noodles.

Nutrition Facts
Serving Size
1 SERVING (2 CUPS WITH 6 OZ BEEF)
Amount Per Serving
Calories 502
% Daily Value
Total Fat 31.2g
48%
Saturated Fat 5.8g
29%
Cholesterol 117mg
39%
Sodium 522mg
22%
Total Carbohydrate 19.3g
6%
Dietary Fiber 4.1g
16%
Protein 38g
76%
Vitamin A 43%
Vitamin C 157%
Calcium 3%
Iron 23%
Total Time

20 min.

Serving & Size

1 SERVING (2 CUPS WITH 6 OZ BEEF)

Yields

Indulge in Asian fusion cuisine with sirloin steak, bell peppers and eggplant simmered in Campbell's Reserve Thai Green Curry Sauce.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (2 CUPS WITH 6 OZ BEEF)
Amount Per Serving
Calories 502
% Daily Value
Total Fat 31.2g
48%
Saturated Fat 5.8g
29%
Cholesterol 117mg
39%
Sodium 522mg
22%
Total Carbohydrate 19.3g
6%
Dietary Fiber 4.1g
16%
Protein 38g
76%
Vitamin A 43%
Vitamin C 157%
Calcium 3%
Iron 23%

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Profit Per Serving
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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil 8 oz.
Made With:

Product

Campbell's® Reserve ® Thai Green Curry Sauce

View Product
Campbell's® Reserve ® Thai Green Curry Sauce 3 lb.
1. Heat oil in large skillet.

2. Add Campbell's® Reserve ® Thai Green Curry Sauce. Cook over medium for 3 minutes.
Weight Measure
boneless beef sirloin steak1/2-inch thick, cut into strips 7 lb.
Thai eggplant, cut into long strips 4 lb.
red bell pepper, cut into strips 2 lb. 7 1/2  cups
3. Add beef, red bell peppers, and eggplant. Cook until tender.

CCP: Hold for cold service at 41°F until needed.

CCP: Hold for hot service at 140°F or higher until needed.
 
Weight Measure
Thai basil, whole bunch, de-stemmed 3 oz. ea.
seeded Thai bird chili pepper, julienned 16 oz. 10  ea.
cilantro, whole bunch(es), chopped 3 oz. ea.
4. Stir in basil, cilantro, and Thai Bird chilies just before serving.

5.  To Serve: Using 2- #4 scoops portion 2 cups onto plate. Serve immediately.

 
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