Beef Curry Skillet

• 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

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.

curry powder, salt, red pepper, beef sirloin steak, canola oil, onion, tomatoes, beef broth, basmati rice, raisins, garlic, slivered almonds

Taken from www.myrecipes.com/recipe/beef-curry-skillet (may not work)