Fusilli With Curried Beef and Cauliflower |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 cup no-salt-added beef broth |
1/2 cup plain fat-free yogurt |
1 tablespoon cornstarch |
2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons olive oil |
1/2 pound lean, boned sirloin steak, cut into 1/2-inch cubes |
cooking spray |
4 cups small cauliflower florets |
1/2 cup water |
1 cup frozen green peas, thawed |
4 cups hot cooked fusilli (about 8 ounces uncooked twisted spaghetti) |
Directions:
1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add meat, and sauté 5 minutes or until browned. Remove from skillet, and set aside. Wipe skillet dry with paper towels. Coat skillet with cooking spray; place over medium heat until hot. Add cauliflower; sauté 3 minutes. Add water; cover, reduce heat, and simmer 4 minutes. Return meat to skillet; stir in broth mixture and peas. Bring to a boil; cook 2 minutes, stirring gently. Serve over pasta.
|
|