Yield
6 servings (1 1/3 cup each)

How to Make It

Hands On: 15 minutes
Total: 40 minutes

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.

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.

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

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