Recipes»Beef»Bombay Beef & Pasta

 

Ingredients

  • 2/3 cup plain low-fat yogurt
  • 1 tbsp cornstarch
  • 2 tsp curry powder
  • 1/4 cup honey mustard
  • 1 lb Halenda's Top Sirloin Grilling steak, cut into 1/2 inch (1 cm) cubes (or Beef Fondue Cubes)
  • 4 cups small cauliflower florets (approx. 1 head cauliflower)
  • 1 can (10 oz/289 mL) beef broth
  • 1 package (250 g) snow peas, defrosted
  • 4 cups hot cooked fusili (or other pasta, couscous or rice)
  • 1/4 cup toasted slivered almonds (optional)

NUMBER OF SERVINGS: 4 SERVINGS

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. Add meat and sauté 3 minutes or until browned.
  3. 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.
  4. Add snow peas and bring to a boil; cook 2 minutes, stirring gently.
  5. Toss with pasta before serving. Garnish with toasted almonds, if desired.
  6. Good served cold as a luncheon salad.