Quick Curried Beef

Randy Mayor; Lydia DeGaris-Pursell

Yield: 4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 394
  • Calories from fat: 27%
  • Fat: 12g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 34.3g
  • Carbohydrate: 34.4g
  • Fiber: 2.6g
  • Cholesterol: 76mg
  • Iron: 3.6mg
  • Sodium: 490mg
  • Calcium: 40mg


  • 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


  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.
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