Beef Curry Skillet

Name: Beef Curry Skillet
Ingredients: 1 tablespoon curry powder, divided; 1/2 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1 pound boneless beef sirloin steak, cut into thin strips; 2 tablespoons 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 cup raisins; 1/2 teaspoon garlic powder; 3 tablespoons slivered almonds, toasted

12 ingredients

5 steps

Ingredients

1 tablespoon curry powder, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound boneless beef sirloin steak, cut into thin strips
2 tablespoons 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 cup raisins
1/2 teaspoon garlic powder
3 tablespoons slivered almonds, toasted

Directions

1

Hands On: 15 minutes
2

Total: 40 minutes
3

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.
4

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.
5

Stir in steak. Remove from heat. Let stand, covered, 5 minutes. Sprinkle with the almonds.