Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 1 (1-pound) flank steak, trimmed
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon grated peeled fresh ginger
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 2 cups vertically sliced onion
- 1 tablespoon curry powder
- 1 teaspoon ground coriander
- 1 (14 1/2-ounce) can diced tomatoes, undrained
- 1/2 cup plain low-fat yogurt
- 2 cups hot cooked basmati rice
- Cilantro sprigs (optional)
Directions[]
- Cut steak diagonally across the grain into thin slices.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add steak, and sauté 3 minutes.
- Sprinkle with salt and pepper.
- Add ginger, garlic , and jalapeño; sauté 1 minute.
- Add onion, curry, and coriander; sauté 4 minutes.
- Add tomatoes, and simmer 1 minute or until liquid almost evaporates.
- Remove from heat, and cool slightly.
- Stir in yogurt.
- Garnish with cilantro, if desired.
Yield: 4 servings (serving size: 1 cup steak mixture and 1/2 cup rice)