Beef Curry Skillet

6 servings (1 1/3 cup each)


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1 tablespoon curry powder, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin strips
2 tablespoons Pure Wesson Canola Oil
1 medium onion, chopped (1 med = 1/2 cup)
1 can (14.5 oz each) Hunt's Diced Tomatoes, undrained
1 can (14 oz each) beef broth
1 cup basmati rice, uncooked
1/2 cup raisins
1/2 teaspoon garlic powder
3 tablespoons slivered almonds, toasted


Hands On: 15 minutes
Total: 40 minutes

1. Mix 2 teaspoons of the curry powder, the salt and red pepper in small bowl. Sprinkle evenly over steak strips in medium bowl; toss to coat. Heat oil in large skillet over medium-high heat. Add steak; cook 5 minutes, or until no longer pink, stirring frequently. Remove from skillet; cover to keep warm.

2. Add onions to same skillet; cook 5 minutes, or until tender, stirring frequently. Add remaining 1 teaspoon curry powder, the undrained tomatoes, the broth, rice, raisins and garlic powder; mix well. Bring to a boil. Reduce heat to low; cover. Simmer 20 minutes, or until rice is tender.

3. Stir in steak. Remove from heat. Let stand, covered, 5 minutes. Sprinkle with the almonds.

Created date

November 2008