Tomato Beef Curry

READY IN: 40mins
Recipe by 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 most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started.

Top Review by Bayhill

This was excellent tomato beef curry! I basically made as written with just a few changes to suit our tastes. First, we love tomato beef curry chow mein, so I boiled and fried some chow mein noodles to add to this. To the meat marinade, I added some fresh garlic and ginger and marinated it for about 45 mins. Also, I added extra curry powder, ketchup, and soy sauce. Lastly, because I was adding chow mein noodles, I added about 1/2 c. beef broth with a little cornstarch added to make extra sauce to compensate for the noodles. We loved it! Thank you for sharing this wonderful recipe...it is definitely a keeper! **Made for Culinary Quest - Suitcase Gourmets**

Ingredients Nutrition

Directions

  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.
  11. Add soy sauce to taste.

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