Ga Lei Se Dik (Chinese Beefsteak in Curry Sauce)

Curry translated into a Chinese dish--another old favorite from my well-thumbed copy of Jim Lee's Chinese Cookbook. The original recipe called for MSG but I don't use that so I've omitted it; if you want it anyway the amount is 1 tsp and it's in the marinade described in Step 1. The preparation time shown includes the 30 minutes for marinating the meat.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon sugar
• 2  tablespoons light soy sauce
• 4  tablespoons  oil
• 1  lb  sirloin steaks (about 2 cups) or 1  lb  flank steak, trimmed and sliced into 1/4-inch thick strips (about 2 cups)
• 1  tablespoon cornstarch
• 1  tablespoon curry powder
• 1⁄2 cup  chicken stock or 1⁄2 cup water
• 1  garlic clove, minced
• 2  slices gingerroot, shredded
• 1⁄8 teaspoon salt
• 1  cup onion, sliced and separated into rings
•  chopped scallion (to garnish)

Directions

1. Mix together the sugar, soy sauce and 1 Tbsp oil; use mixture to marinate the sliced beef for 30 minutes.
2. Drain the marinade from the beef and add the cornstarch, curry powder and chicken stock to the marinade.
3. Dry-heat wok or large skillet over high heat, then add 1 1/2 Tbsp oil and use to stir-fry the garlic, ginger and salt until garlic and ginger are golden brown.
4. Add the marinated beef and brown quickly on outside, about 1 minute; remove to a bowl.
5. Clean wok or pan and heat it hot and dry again; add 1 1/2 Tbps oil and stir-fry onion rings until golden brown.
6. Stir in the curry-marinade mixture and heat, stirring, until it thickens.
7. Return beef to the pan, mixing thoroughly.
8. Serve garnished with shopped scallions.