Ingredients
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2/3 cup plain low-fat yogurt
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1 tablespoon cornstarch
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2 teaspoons curry powder
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1/4 cup honey mustard
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1 lb grilling top sirloin steak, cut into 1/2 inch cubes
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4 cups small cauliflower florets
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1 (10 ounce) can beef broth
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1 package snow peas, defrosted
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4 cups hot cooked fusilli (or other pasta, couscous or rice)
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1/4 cup toasted slivered almonds
Instructions
- Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
- Heat a large oiled non-stick skillet over high heat.
- Add meat and saute 3 minutes or until browned.
- Remove from skillet and set aside.
- Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
- Return meat to skillet; stir in yogurt mixture.
- Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
- Toss with pasta before serving.
- Garnish with toasted almonds, if desired.
- Good served cold as a luncheon salad.