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

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