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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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:
1. Cut steak diagonally across grain into thin slices.
2. 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.
3. Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired.
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