1 tbsp mustard seeds
1 ½ tsp curry powder
½ tsp salt
Pinch cayenne
1 ¼ lb top round steak, trimmed and cut into 1-inch cubes
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
2 tsp grated peeled fresh ginger
1 cup low-sodium beef broth
1 (8 oz) can tomato sauce

1) Place small heavy skillet over medium heat. Add mustard seeds and cook, stirring frequently, until toasted and starting to pop, about 3 minutes. Stir in curry powder. Transfer curry mixture to cup; stir in salt and cayenne.

2) Heat oil in large nonstick skillet over medium-high heat. Add half of beef and cook, turning occasionally, until lightly browned, 3-4 minutes. Transfer beef with slotted spoon to 5-or 6-quart slow cooker. Repeat with remaining beef.

3) Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cook, stirring frequently, until onion is softened, about 5 minutes. Add ginger and curry mixture; cook, stirring frequently, until fragrant, about 1 minute. Transfer onion mixture to slow cooker.

4) Add broth and tomato sauce to skillet. Bring to boil, scraping up browned bits from bottom of pan. Pour broth mixture into slow cooker; stir to mix well. Cover and cook until beef is fork-tender, 4-6 hours on high or 8-10 hours on low.