Curried beef

Yield: 4 Servings

Measure Ingredient
¾ pounds Boneless beef top round
Steak
½ cup Chopped red bell pepper
¾ cup Chopped onion
1 teaspoon Olive oil
2 teaspoons Curry powder
¾ cup Tomato juice
¼ cup Raisins
1 teaspoon Beef bouillon granules
½ cup Cold water
1 tablespoon Cornstarch

Trim fat from meat. Thinnly slice across the grain into bite-size strips. Preheat a coated non-stick skillet over medium-high heat. Add pepper and onion and stir-fry for 2 minutes; remove vegetables and set aside. Add cooking oil to skillet. Add beef and stir-fry over high heat for 2 minutes or till nearly done. Add curry powder; stir-fry for 1 minute more. Carefully stir in tomato juice, cooked vegetables, raisins, and bouillon granules. Stir together cold water and cornstarch. Stir into meat mixture. Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more. Serve over hot rice.

per ¾ cup serving: 191 Kcal 5.7g fat (1.7g sat fat) 27% CFF 626mg Na (20⅕ PRO/ 5.7 FAT/ 15⅕ CHO) ~ - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2228 2683 0 0 0 0 0 114 0 0 Recipe By : Quick & Easy Diet Recipes (1989, Better Homes & Gardens)

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