Curry Beef

Cooking Light
4 servings (serving size: 1 cup beef mixture and 1 cup rice)

Ingredients

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1 tablespoon curry powder
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
1 pound beef eye-of-round roast, cut into thin strips
1 leek
1 tablespoon vegetable oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
1 1/4 cups vertically sliced onion
1/2 teaspoon white pepper
1/4 teaspoon salt
4 cups hot cooked rice

Preparation

Combine the first 4 ingredients in a medium bowl; cover and marinate in refrigerator 30 minutes.

Remove the roots, outer leaves, and tops from leek, leaving 1 1/2 to 2 inches of dark leaves. Rinse leeks with cold water, and cut into 2-inch julienne strips to yield 1 1/4 cups.

Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; sauté 1 1/2 minutes. Add beef mixture; sauté 5 minutes. Add leek, onion, pepper, and salt; sauté 3 minutes. Serve over rice.

Created date

May 1998

Nutritional Information

Calories 471
Caloriesfromfat 19 %
Fat 10 g
Satfat 2.9 g
Monofat 3.8 g
Polyfat 2 g
Protein 32.5 g
Carbohydrate 60.1 g
Fiber 2.6 g
Cholesterol 64 mg
Iron 5.1 mg
Sodium 455 mg
Calcium 67 mg