From Cooking Light, May 2007.

• Curry:
• Cooking spray
• 1 1/2 pounds lean top round, thinly sliced
• 1 1/2 tablespoons canola oil
• 1/2 cup thinly sliced shallots
• 2 tablespoons minced peeled fresh ginger
• 6 garlic cloves, thinly sliced
• 2 serrano chiles, thinly sliced
• 2 teaspoons ground coriander
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly ground black pepper
• 3 cardamom pods, crushed
• 1 (3-inch) cinnamon stick
• 1 cup organic vegetable broth (such as Swanson Certified Organic)
• 1 tablespoon fresh lime juice
• Rice:
• 1 1/4 cups water
• 1 cup uncooked basmati rice
• 1 cup light coconut milk
• 1/4 teaspoon salt

1. To prepare curry, heat a large skillet over medium-high heat. Coat the pan with cooking spray. Place half of the beef in skillet; cook 1 minute on each side or until browned. Remove the beef from pan. Keep warm. Repeat process with the remaining beef.
2. Lower heat to medium; add oil to pan. Add shallots, ginger, garlic, and chiles; cook 4 minutes or until tender, stirring occasionally. Stir in coriander, salt, cumin, cloves, pepper, cardamom, and cinnamon; cook 30 seconds, stirring constantly. Return beef to pan. Add broth; bring to a simmer. Cover, reduce heat, and simmer 35 minutes or until beef is tender.
3. Uncover and cook 10 minutes or until sauce thickens. Discard cinnamon stick; stir in juice.
4. To prepare rice, bring 1 1/4 cups water and remaining ingredients to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Fluff with a fork.

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