Tomato Beef Curry Recipe

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Tomato Beef Curry

Vicki Butts (lazyme)

By
@lazyme5909

Years ago I took a series of Chinese cooking classes. I lost the recipes that I had acquired there and just recently found them again. Here's one of our favorites. To make the steak easier to slice, take the meat out of the freezer for about 1 1/2 hours before slicing. If it's cut on the diagonal, it will curl during cooking. And as with most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started.


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Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stir-Fry

Ingredients

1 lb
flank steak, or round or chuck, sliced very thin
1
onion, cut in wedges, then separated
2 stalk(s)
celery, long diagonal slices
1
bell pepper, quartered, sliced 1/2-inch thick
2
tomatoes, cut in wedges, leave core in so they stay intact while cooking
4 Tbsp
oil
2 Tbsp
curry powder, to taste
1/2 tsp
salt
3 Tbsp
ketchup (up to 4)
2 Tbsp
soy sauce, to taste

MARINADE:

2 tsp
cornstarch
1 Tbsp
soy sauce
1 Tbsp
sherry

Step-By-Step

1Mix marinade ingredients and marinate the beef slices for about 15 minutes.

2Heat 2 tablespoons oil in wok.

3Stir-fry onion 1 to 2 minutes in hot oil.

4Add celery and bell pepper; stir-fry briefly.

5Remove vegetable mixture from wok and reserve.

6Heat about another 2 tablespoons oil in wok.

7Add curry, beef and salt.

8Cook until beef is about 3/4 done.

9Add tomatoes, ketchup and the reserved vegetables.

10Stir to heat thoroughly.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Chinese