Quick Curried Beef

Quick Curried Beef Recipe
Randy Mayor; Lydia DeGaris-Pursell

Yield:

4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Prepare rice according to package directions.

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

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.

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.

Note:

January 2002
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