INGREDIENTS
| 2/3 cup |
|
150 mL |
|
plain low-fat yogurt |
| 1 tbsp |
|
15 mL |
|
cornstarch |
| 2 tsp |
|
10 mL |
|
curry powder |
| 1/4 cup |
|
50 mL |
|
honey mustard |
| 1 lb |
|
500 g |
|
Top Sirloin Grilling steak, cut into 1/2 inch (1 cm) cubes (or Beef Fondue Cubes) |
| 4 cups |
|
1 L |
|
small cauliflower florets (approx. 1 head cauliflower) |
| 1 |
|
1 |
|
can (10 oz/289 mL) beef broth |
| 1 |
|
1 |
|
package (250 g) snow peas, defrosted |
| 4 cups |
|
1 L |
|
hot cooked fusili (or other pasta, couscous or rice) |
| 1/4 cup |
|
50 mL |
|
toasted slivered almonds (optional) |
COOKING TIME: 30 - 35 minutes
DIRECTIONS
|
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 sauté 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.
|
NUMBER OF SERVINGS: 4 SERVINGS
NUTRITION INFORMATION PER SERVING
| 455 Calories |
|
9 g Fat |
| 39 g Protein |
|
54 g Carbohydrates |
|
