ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Curried Beef

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

Ingredients

  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 1 pound flank steak, trimmed
  • Cooking spray
  • 1/2 cup (1-inch) sliced green onions
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1 (14.5-ounce) can diced tomatoes, drained

Nutrition Information

  • calories 394
  • caloriesfromfat 27 %
  • fat 12 g
  • satfat 5 g
  • monofat 4.7 g
  • polyfat 0.5 g
  • protein 34.3 g
  • carbohydrate 34.4 g
  • fiber 2.6 g
  • cholesterol 76 mg
  • iron 3.6 mg
  • sodium 490 mg
  • calcium 40 mg

How to Make It

  1. Prepare rice according to package directions.

  2. While rice cooks, cut steak diagonally across grain into thin slices.

  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onions and garlic; sauté 2 minutes. Add coriander, cumin, salt, and turmeric; sauté 1 minute.

  4. Add steak; sauté 6 minutes or until done. Add tomatoes, and reduce heat to low. Cook 3 minutes or until thoroughly heated. Serve over rice.