Seasoned beef, chunks of tomato and rice cooked in a fragrant sweet and spicy curry sauce with toasted almonds for added texture.
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.
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 353 | ||
Calories from Fat: 113 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 35.5mg | 11 % | |
Sodium 43.8mg | 2 % | |
Potassium 460.7mg | 12 % | |
Total Carbohydrate 40.9g | 12 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 38.5g | ||
Protein 19.6g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 353
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