Bombay Beef & Cauliflower |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ingredients:
2/3 cup plain low-fat yogurt |
1 tablespoon cornstarch |
2 teaspoons curry powder |
1/4 cup honey mustard |
1 lb grilling top sirloin steak, cut into 1/2 inch cubes |
4 cups small cauliflower florets |
1 (10 ounce) can beef broth |
1 package snow peas, defrosted |
4 cups hot cooked fusilli (or other pasta, couscous or rice) |
1/4 cup toasted slivered almonds (optional) |
Directions:
1. Combine first 4 ingredients and pepper to taste in a small bowl; stir well with a whisk and set aside.
2. Heat a large oiled non-stick skillet over high heat.
3. Add meat and saute 3 minutes or until browned.
4. Remove from skillet and set aside.
5. Add cauliflower and broth; cover, reduce heat and simmer 3 minutes.
6. Return meat to skillet; stir in yogurt mixture.
7. Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
8. Toss with pasta before serving.
9. Garnish with toasted almonds, if desired.
10. Good served cold as a luncheon salad.
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