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.