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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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

Directions Step-By-Step

1
Mix marinade ingredients and marinate the beef slices for about 15 minutes.
2
Heat 2 tablespoons oil in wok.
3
Stir-fry onion 1 to 2 minutes in hot oil.
4
Add celery and bell pepper; stir-fry briefly.
5
Remove vegetable mixture from wok and reserve.
6
Heat about another 2 tablespoons oil in wok.
7
Add curry, beef and salt.
8
Cook until beef is about 3/4 done.
9
Add tomatoes, ketchup and the reserved vegetables.
10
Stir to heat thoroughly.

About this Recipe

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