TOMATO BEEF CURRY

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Tomato Beef Curry image

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 most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started.

Provided by lazyme

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon sherry wine
1 lb flank steak, sliced very thin
1 onion, cut in wedges, then separated
2 stalks celery, long diagonal slices (optional)
1 bell pepper, quartered, sliced 1/2-inch thick
2 tomatoes, cut in wedges, leave core in
4 tablespoons oil, about
2 tablespoons curry powder, to taste
1/2 teaspoon salt
3 tablespoons ketchup, to 4
2 tablespoons soy sauce, to taste

Steps:

  • 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.
  • Add soy sauce to taste.

Nutrition Facts : Calories 385.8, Fat 23.7, SaturatedFat 6.1, Cholesterol 46.5, Sodium 1238.8, Carbohydrate 13.7, Fiber 2.8, Sugar 6.5, Protein 27.1

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