Fusilli With Curried Beef and Cauliflower

Ingredients

• 1 cup no-salt-added beef broth 
• 4 cups cauliflower florets 
• 4 cups fusilli hot cooked uncooked ( 8 ounces twisted spaghetti)
• 1 tablespoon cornstarch 
• 2 teaspoons curry powder 
• 0.5 cup yogurt plain fat-free
• 2 teaspoons olive oil 
• 1 cup peas green frozen thawed
• 0.3 teaspoon pepper 
• 0.5 teaspoon salt 
• 0.5 pound boned sirloin steak lean cut into 1/2-inch cubes
• 0.5 cup water 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Combine first 6 ingredients in a small bowl; stir well with a whisk. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add meat, and saut 5 minutes or until browned.
4. Remove from skillet, and set aside. Wipe skillet dry with paper towels. Coat skillet with cooking spray; place over medium heat until hot.
5. Add cauliflower; saut 3 minutes.
6. Add water; cover, reduce heat, and simmer 4 minutes. Return meat to skillet; stir in broth mixture and peas. Bring to a boil; cook 2 minutes, stirring gently.
7. Serve over pasta.