2 T. olive oil
\n3 carrots, peeled, thinly sliced
\n1 medium onion, chopped
\n2 cloves garlic, minced
\n3\/4 lb. beef tenderloin or beef sirloin, cut into strips
\n2 T. water
\n1\/2 tsp. pepper
\n1\/2 tsp. salt
\n1\/4 C. Light Sour Cream
\n2 T. lemon juice
\n1\/2 tsp. curry powder
\n2 C. Minute White Rice, uncooked<\/p>\n
Heat oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 minutes. Add meat, water, pepper and salt. Increase heat to medium-high; cook 5 minutes or until meat is cooked through, stirring frequently. Decrease heat to low. Mix sour cream, lemon juice and curry powder in small bowl. Add to meat mixture; mix well. Cover; simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over hot rice.<\/p>\n
Yield: 4 servings
\nCalories: 310
\nFat: 8g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 3 carrots, peeled, thinly sliced 1 medium onion, chopped 2 cloves garlic, minced 3\/4 lb. beef tenderloin or beef sirloin, cut into strips 2 T. water 1\/2 tsp. pepper 1\/2 tsp. salt 1\/4 C. Light Sour Cream 2 T. lemon juice 1\/2 tsp. curry powder 2 C. Minute White Rice, uncooked Heat oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 minutes. Add meat, water, pepper and salt. Increase…<\/p>\n