Tomato Curry Beef [this Tastes Nutty, Not Like Curry!]

This is hearty with a soup-y gravy, really good over rice on a cold day... and probably good chilled in the summer, as well

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons  safflower oil
• 1  lb  round steak, sliced very thin
• 3  large  ripe tomatoes, quartered
• 1  large green pepper, cored and cut in slices
• 2  onions, peeled and cut into wedges
• 1⁄2 cup  chicken stock
• 1  teaspoon curry
• 1  tablespoon sugar
• 2  tablespoons cornstarch
• 2  tablespoons water

Directions

1. Slice round steak very thin and lightly salt.
2. Let sit for 5-10 minutes.
3. Heat oil and flash-fry beef in a 4 quart pot.
4. Add tomatos, pepper, onion and quickly fry to 2-5 minutes.
5. Add chicken stock, curry and sugar and cook 5-10 more minutes.
6. Add cornstarch whisked into cold water to dissolve to thicken the soup-y gravy/chicken stock.
7. Serve over rice or noodles or bread.