- Prep Time
- 1 package store-bought rice pilaf, such as Near East
- 2 pounds 1-inch-thick lean beef sirloin, at room temperature
- 2 tablespoons vegetable oil
- Salt and pepper
- 1 green bell pepper, seeded and cut into bite-size pieces
- 1 red bell pepper, seeded and cut into bite-size pieces
- 3 tablespoons butter
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 1/4 cup dry sherry
- 1 cup beef broth
- 1 tablespoon curry powder
- 1/3 cup finely chopped cilantro or flat-leaf parsley
- 1/4 cup smoked almonds, such as Blue Diamond Smokehouse Almonds, halved
Prepare rice according to package directions.
Pat the beef dry and cut into bite-size pieces. In a large skillet or Dutch oven, heat the oil over high heat until smoking. Working in 2 batches, cook the beef until browned on all sides, 2 to 3 minutes. Season with salt and pepper and transfer to a plate. Lower the heat to medium, add the bell peppers and cook, stirring, until softened, about 10 minutes. Transfer to the plate with the meat.
Add the butter to the skillet. Add the shallots and garlic and cook until fragrant, 2 to 3 minutes. Sprinkle the flour into the pan and whisk in the sherry, scraping up the browned bits from the bottom of the pan. Stir in the beef broth and curry powder. Return the meat and peppers and any juices to the pan and simmer to combine the flavors, 2 to 3 minutes. Season with salt and pepper.
Fluff the rice pilaf with a fork and stir in the cilantro and almonds. Serve with the beef.