Curried Beef and Tomato

Kathie Carr


A friend of mine from California who was second generation Chinese gave me this recipe. I love it and find it easy to make.

★★★★★ 1 vote
20 Min


1 Tbsp
1 Tbsp
soy sauce
6 Tbsp
cold water, divided
2 Tbsp
vegetable oil, divided
1 lb
boneless sirloin steak, cut into thin strips
1 clove
garlic, minced
1/4 tsp
ground ginger
1 medium
onion, cut into 1/2-inch wedges
1 c
sliced celery
1 medium
green pepper, cut into 1-inch pieces
4 medium
tomatoes, cut into 1/2-inch wedges
1 c
chinese pea pods
4-6 servings hot cooked rice


1 Tbsp
1/2 c
cold water
3 Tbsp
1 Tbsp
soy sauce
2-3 tsp
sweet curry powder


1In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
2In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper, pea pods, and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef.
3For sauce, combine the cornstarch, water, ketchup, soy sauce and curry, stir until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve over rice.

About this Recipe

Course/Dish: Beef
Regional Style: Asian