Curried Beef and Onions

1 lb. flank steak, trimmed
2 tsp. vegetable oil
1/4 tsp. salt
1 tbsp. grated peeled fresh ginger
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 cups vertically sliced onion
1 tbsp. curry powder
1 tsp. coriander
1 14.5oz. can diced tomatoes, undrained
1/2 cup plain low-fat yogurt
2 cups hot cooked basmati rice

Cut steak diagonally across grain into thin slices.

Heat oil in a large nonstick skillet over medium-high heat. Add steak, and
sauté 3 minutes. Sprinkle with salt and pepper. Add ginger, garlic, and
jalapeño; sauté 1 minute. Add onion, curry, and coriander; sauté 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.

4 servings