Ingredients
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2 teaspoons vegetable oil
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1 tablespoon grated peeled fresh ginger
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3 cloves garlic, smashed
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1 jalapeno pepper, seeded and minced
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1 tablespoon curry powder (or to your taste)
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1 teaspoon ground coriander
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1/2 cup plain low-fat yogurt
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2 cups hot cooked basmati rice
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fresh cilantro stem
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2 cups vertically sliced onions
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1 lb flank steak, trimmed
Instructions
- Cut steak diagonally across grain into thin slices.
- Heat oil in a large nonstick frypan over medium high heat.
- Add steak, saute 3 minutes.
- Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
- Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
- Remove from heat, and cool slightly.
- Stir in yogurt.
- Serve over rice.
- Garnish with cilantro, if desired.