tomato beef curry
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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yield
4 serving(s)
prep time
15 Min
cook time
15 Min
method
Stir-Fry
Ingredients For tomato beef curry
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1 lbflank steak, or round or chuck, sliced very thin
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1onion, cut in wedges, then separated
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2 stalkcelery, long diagonal slices
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1bell pepper, quartered, sliced 1/2-inch thick
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2tomatoes, cut in wedges, leave core in so they stay intact while cooking
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4 Tbspoil
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2 Tbspcurry powder, to taste
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1/2 tspsalt
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3 Tbspketchup (up to 4)
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2 Tbspsoy sauce, to taste
- MARINADE:
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2 tspcornstarch
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1 Tbspsoy sauce
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1 Tbspsherry
How To Make tomato beef curry
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1Mix marinade ingredients and marinate the beef slices for about 15 minutes.
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2Heat 2 tablespoons oil in wok.
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3Stir-fry onion 1 to 2 minutes in hot oil.
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4Add celery and bell pepper; stir-fry briefly.
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5Remove vegetable mixture from wok and reserve.
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6Heat about another 2 tablespoons oil in wok.
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7Add curry, beef and salt.
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8Cook until beef is about 3/4 done.
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9Add tomatoes, ketchup and the reserved vegetables.
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10Stir to heat thoroughly.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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