Prep 15 mins
Cook 25 mins
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.
- 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
- 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.
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**
This was really good. I am surprised though that a Chinese recipe would contain ketchup, but the flavor was very nice. I didn't have any sherry, so i just added a Tbsp of regular red wine, figured at 1 Tbsp it wouldn't really matter. Served with Japanese sticky rice.
Delicious! I made this using thinly sliced pork and also added in 2 tablespoons fresh minced garlic and added in 2 teaspoons chili flakes, I made this for my DS as a take-home pac and I am sure it will be thoroughly enjoyed, thanks lazyme!