Total Time: 40 minutes
Hands On: 15 minutes
Beef Curry Skillet from Hunt's® combines seasoned beef, chunks of tomato and rice in a fragrant sweet and spicy curry sauce with toasted almonds for added texture.
|1||tablespoon curry powder, divided|
|1/4||teaspoon crushed red pepper flakes|
|1||pound boneless beef sirloin steak, cut into thin strips|
|1||tablespoon Pure Wesson® 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||teaspoon garlic powder|
|3||tablespoons slivered almonds, toasted|
- 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.
|Serving Size:||1 1/3 cup|
|Vitamin A||4 %|
|Dietary fiber||2 g|
|Saturated fat||2 g|
|Total fat||8 g|
|Vitamin C||17 %|