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BEEF CURRY SKILLET

Active Time : 40 Minutes
Total Time : 40 Minutes
Serves : 6
INGREDIENTS
  • 3 teaspoons curry powder, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound boneless beef sirloin steak, cut into thin strips
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 1 med = 1/2 cup medium onion, chopped
  • 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
DIRECTIONS

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.