Beef Curry Skillet
Minutes Prep time: 15
Minutes Total time: 40
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 40
Servings: 6
Difficulty: easy
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 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 70 mg | 7% |
Carbohydrate | 41 g | 14% |
Cholesterol | 46 mg | 15% |
Total Fat | 8 g | 12% |
Iron | 3 mg | 18% |
Calories | 324 kcal | 16% |
Sodium | 583 mg | 24% |
Protein | 22 g | 44% |
Saturated Fat | 2 g | 8% |
Sugars | 11 g | 1% |
Vitamin C | 9 mg | 14% |
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.
Beef Curry Skillet