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 votes0
Serves:
4
Prep:
15 Min
Cook:
15 Min
Method:
Stir-Fry
Ingredients
-
1 lbflank steak, or round or chuck, sliced very thin
-
1onion, cut in wedges, then separated
-
2 stalk(s)celery, long diagonal slices
-
1bell pepper, quartered, sliced 1/2-inch thick
-
2tomatoes, cut in wedges, leave core in so they stay intact while cooking
-
4 Tbspoil
-
2 Tbspcurry powder, to taste
-
1/2 tspsalt
-
3 Tbspketchup (up to 4)
-
2 Tbspsoy sauce, to taste
-
MARINADE:
-
2 tspcornstarch
-
1 Tbspsoy sauce
-
1 Tbspsherry
How to Make Tomato Beef Curry
- Mix marinade ingredients and marinate the beef slices for about 15 minutes.
- Heat 2 tablespoons oil in wok.
- Stir-fry onion 1 to 2 minutes in hot oil.
- Add celery and bell pepper; stir-fry briefly.
- Remove vegetable mixture from wok and reserve.
- Heat about another 2 tablespoons oil in wok.
- Add curry, beef and salt.
- Cook until beef is about 3/4 done.
- Add tomatoes, ketchup and the reserved vegetables.
- Stir to heat thoroughly.
