Curried beef and rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean, boneless sirloin steak |
| 1 | tablespoon | Curry powder |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Ground red pepper |
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Onion, coarsely chopped |
| 2 | Cloves garlic, minced | |
| 1 | cup | Long-grain rice, uncooked |
| 1 | cup | No-salt added beef broth |
| ½ | cup | Raisins |
| 14½ | ounce | Can no-salt added stewed tomatoes, undrained |
| 2 | tablespoons | Sliced almonds, toasted |
Directions
Trim fat from steak. Cut steak into ¾ " cubes. Combine curry powder, salt and red pepper; stir well. Reserve 1 tsp. curry mixture; set aside.
Sprinkle remaining curry mixture evenly over steak. Heat oil in a large nonstick skillet over Medium-High heat. Add steak; cook 4 minutes or until steak loses its pink color. Remove steak from skillet; set aside. Add onion and garlic to skillet; cook 2 minutes. Add reserved teaspoon curry mixture, rice and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Return steak to skillet; stir well. Remove from heat; let stand, covered 5 minutes. Spoon onto individual serving plates; top with sliced almonds. Yield: 6 servings. Per 1 cup steak mixture and 1 tsp. almonds: 309 calories, 6⅒ gr. fat, 46 mg.
cholesterol MC formatting by bobbi744@...
Recipe by: Cooking Light Card Posted to Digest eat-lf.v097.n062 by Roberta Banghart <bobbi744@...> on Mar 06, 1997