Instructions: Trim fat from steak. Cut steak into 3/4 " cubes. Combine curry powder, salt and red pepper; stir well. Reserve 1 tsp. curry mixture; set aside.

Sprinkle remaining curry mixture evenly over steak.

Heat oil in a large nonstick skillet over Medium-High heat. Add steak; cook
4 minutes or until steak loses its pink color. Remove steak from skillet; set aside. Add onion and garlic to skillet; cook 2 minutes. Add reserved teaspoon curry mixture, rice and next 3 ingredients; bring to a boil.

Cover, reduce heat, and simmer 25 minutes or until liquid is absorbed.

Return steak to skillet; stir well. Remove from heat; let stand, covered 5 minutes. Spoon onto individual serving plates; top with sliced almonds.

Yield: 6 servings.

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