1 (1-pound) flank steak, trimmed
2 tsp. vegetable oil
1/4 tsp. salt
1/4 tsp. black pepper
1 T. grated peeled fresh ginger
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 C. vertically sliced onion
1 T. curry powder
1 tsp. ground coriander
1 (141/2-oz.) can diced tomatoes, undrained
1/2 C. plain low-fat yogurt
2 C. hot cooked basmati rice
Cilantro sprigs (optional)

Cut steak diagonally across grain into thin slices. Heat oil in a large nonstick skillet over medium-high heat. Add steak, and sautè 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and jalapeño; sautè 1 minute. Add onion, curry, and coriander; sautè 4 minutes. Add tomatoes, and simmer 1 minute or until liquid almost evaporates. Remove from heat, and cool slightly. Stir in yogurt. Serve over rice. Garnish with cilantro, if desired. Note: The onion will not be very soft, add it sooner for a softer onion.

Yield: 4 servings
Serving size: 1 C. steak mixture and 1/2 C. rice

Calories: 408
Fat: 13.6g
Fiber: 3g