Curry Pepper Beef With Smoked Almond Pilaf Recipe

Recipe By Slurrp

This curry pepper beef with smoked almond pilaf is a flavorful and satisfying dish. The beef is marinated in a mixture of curry powder, black pepper, and garlic, then stir-fried until tender. The smoked almond pilaf is a fragrant and nutty rice dish that complements the beef perfectly. This recipe is perfect for a weeknight dinner or a special occasion.

4.9
22 Rating -
Rate
Non Vegdiet
10minstotal
10minsPrep
10m.total
10m.Prep
Curry Pepper Beef With Smoked Almond Pilaf
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ingredients serve

Ingredients for Curry Pepper Beef With Smoked Almond Pilaf Recipe

  • 1/4 pound Beef, Thinly Sliced
  • 1/2 tablespoon Curry Powder
  • 1/4 teaspoon Black Pepper
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 tablespoon Soy Sauce
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 1/4 cup Rice
  • 1/2 cup Chicken Broth
  • 0.13 cup Smoked Almonds, Chopped
  • 0.13 teaspoon Salt
  • as per your need Fresh Cilantro, For Garnish

Directions: Curry Pepper Beef With Smoked Almond Pilaf Recipe

Cooking Directions

  • STEP 1.In a bowl, combine the beef, curry powder, black pepper, garlic, and soy sauce. Let it marinate for at least 30 minutes.
  • STEP 2.Heat oil in a large skillet or wok over high heat. Add the marinated beef and stir-fry until browned and cooked to desired doneness.
  • STEP 3.In a separate pan, heat butter and sauté the onion until translucent. Add the rice and cook for a few minutes.
  • STEP 4.Add the chicken broth, smoked almonds, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
  • STEP 5.Serve the curry pepper beef over the smoked almond pilaf and garnish with fresh cilantro.

Cooking Tips

  • For a spicier kick, add some red chili flakes or hot sauce to the beef marinade.
  • To make the pilaf even more flavorful, toast the smoked almonds in a dry pan before adding them to the rice.

Storage and Serving

  • Leftover beef and pilaf can be stored separately in airtight containers in the refrigerator for up to 3 days.
  • Reheat the beef in a skillet over medium heat until warmed through.
  • Reheat the pilaf in the microwave or on the stovetop with a splash of water to prevent drying out.
Nutrition
value
310
calories per serving
14 g Fat19 g Protein19 g Carbs7 g FiberOther

Current Totals

  • Fat
    14g
  • Protein
    19g
  • Carbs
    19g
  • Fiber
    7g

MacroNutrients

  • Carbs
    19g
  • Protein
    19g
  • Fiber
    7g

Fats

  • Fat
    14g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    2mg
  • Vitamin A
    584mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    109mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    61mg
  • Manganese
    1mg
  • Phosphorus
    126mg
  • Selenium
    10mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp