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.
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 1 pound flank steak, or round or chuck, sliced very thin
- 1 - onion, cut in wedges, then separated
- 2 stalks 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 tablespoons oil
- 2 tablespoons curry powder, to taste
- 1/2 teaspoon salt
- 3 tablespoons ketchup (up to 4)
- 2 tablespoons soy sauce, to taste
- MARINADE:
- 2 teaspoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon sherry
How To Make tomato beef curry
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Step 1Mix marinade ingredients and marinate the beef slices for about 15 minutes.
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Step 2Heat 2 tablespoons oil in wok.
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Step 3Stir-fry onion 1 to 2 minutes in hot oil.
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Step 4Add celery and bell pepper; stir-fry briefly.
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Step 5Remove vegetable mixture from wok and reserve.
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Step 6Heat about another 2 tablespoons oil in wok.
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Step 7Add curry, beef and salt.
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Step 8Cook until beef is about 3/4 done.
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Step 9Add tomatoes, ketchup and the reserved vegetables.
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Step 10Stir to heat thoroughly.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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