Beef Curry Skillet

A Moroccan inspired recipe from the Hunts.com. I never thought I was a big fan of curry, but this wasn't too bad.

3 teaspoon curry powder, divided
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 pound boneless beef sirloin steak, cut into thin strips
2 tablespoons Vegetable Oil
1 medium onion, chopped
1 can (14.5 ounces) Diced Tomatoes, undrained
1 can (14 ounces) beef broth
1 cup basmati rice, uncooked
1/2 cup dark raisins
1/2 teaspoon garlic powder
3 tablespoons slivered pistachios, toasted

1. Mix 2 teaspoons 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.

2. Add onions to same skillet; cook 5 minutes or until tender, stirring frequently. Add remaining 1 teaspoon of curry powder, the tomatoes with their juice, 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.

3. Stir in steak. Remove from heat. Let stand, covered, 5 minutes. Sprinkle with the pistachios.


Now let me be honest I had to wing a couple things. I didn't know what basmati rice was and couldn't find it in the store so I used ORZO. Also I had eaten all my pistachios so those were omitted.

The better half said we could definitely have it again.