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Beef Curry Skillet

Yield 6 servings (1 1/3 cup each)

Ingredients

  • 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

How to Make It

  1. 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.