Tomato Beef Curry

Tomato Beef Curry

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Vicki Butts (lazyme)


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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15 Min
15 Min


  • 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
  • 2 Tbsp
    curry powder, to taste
  • 1/2 tsp
  • 3 Tbsp
    ketchup (up to 4)
  • 2 Tbsp
    soy sauce, to taste

  • 2 tsp
  • 1 Tbsp
    soy sauce
  • 1 Tbsp

How to Make Tomato Beef Curry


  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.

Printable Recipe Card

About Tomato Beef Curry

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

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