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|
|Calories from Fat: 113 (32%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 353
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