Tomato Beef Curry
By
Vicki Butts (lazyme)
@lazyme5909
5
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.
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
- 2 tsp
- cornstarch
- 1 Tbsp
- soy sauce
- 1 Tbsp
- sherry
MARINADE:
How to Make Tomato Beef Curry
- 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.
