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|Steve2 in LA||
REC: Tomato Beef Curry
Joined: Feb 7, 2006
Posted to Thread #7347 at 7:57 pm on Jul 25, 2007
This is fairly easy and yummalicious. To coin a phrase. . .
1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pcs
2 Tbsp SOY SAUCE
2 Tbsp SHERRY
1 tsp MSG (optional)
1 heaping Tbsp CORN STARCH
2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER
2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR
1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup)
Mix soy, sherry, optional MSG, corn starch and Tabasco in a medium bowl then add the beef.
In a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour.
When the meat is ready, heat 1 Tbsp of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green.
Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.
Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke a bit so have that ventilator on overhead.)
Quickly put the beef and accompanying juice into the pan and stir-fry until it is brown. Then add the tomatoes (and their juice,) the oyster sauce and ketchup. Stir a couple of minutes until the sauce begins to boil.
Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through. Serve this over white rice and garnish with cilantro.
Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.
Other messages in this thread:
- 7347. ISO: Your favorite T&T Chinese recipes... - Dawn_MO - 12:15am on 07/25/07 (37)
- I made these last week and they were delicious. Easy to make also. [NT] [LINK] - Sylvia - 1:08am on 07/25/07
- Oh my, these look so fresh and good. [NT] - Curious1 - 2:19pm on 07/25/07
- well, that site is a real eye opener, I'm speechless..... [LINK] - Randi - 5:53pm on 07/25/07
- Hail Randi, Original Queen of the Roasted Olives with Lavender and Truffle Oil recipe! - MarilynFL - 6:28pm on 07/25/07
- how could any one not know your posts, you're so funny! when I need a smile - Randi - 6:47pm on 07/25/07
- Ah ha...you see, every bit of the quirkiness was stripped out.... - MarilynFL - 7:08pm on 07/25/07
- Oh, dear! I hope I've never done that, but here's how I might have... - Junebug - 7:33pm on 07/25/07
- Junebug, in the old days I did the same thing.... - GayleMO - 12:35am on 07/26/07
- Rest easy friends. I know in my case it wasn't meant intentionally. - MarilynFL - 11:38am on 07/26/07
- LOL Marilyn, can't imagine what it would take to strip out your "quirkiness" but has to be - Randi - 5:25pm on 07/26/07
- I've noticed this many times - Richard in Cincy - 1:51pm on 07/26/07
- Yummy! Shrimp with Ginger-Herb Butter - Sylvia - 1:10am on 07/25/07
- Glazed Asian Chicken (Can also be done with pork tenderloin.) - Sylvia - 1:13am on 07/25/07
- Recipe: Mu Shu Pork - Curious1 - 1:35pm on 07/25/07
- Rec: Kung Pao Pork [LINK] - Curious1 - 1:43pm on 07/25/07
- Rec: Szechuan Chicken with Cashews (Gai Ding) - Curious1 - 1:59pm on 07/25/07
- Pepper Steak (Ching-Chiao-Ch'ao-Niu-Jou) - Curious1 - 2:10pm on 07/25/07
- Rec: Asian Cucumber Salad - Curious1 - 2:15pm on 07/25/07
- Thank you Sylvia and Curious, these all sound wonderful! [NT] - Dawn_MO - 4:15pm on 07/25/07
- Curious - what a great sounding cuke salad! Sesame oil! Yum! - GayleMO - 6:11pm on 07/25/07
- YUM! I stirred it up and tasted... - GayleMO - 6:35pm on 07/25/07
- Only approx 178 calories for the whole batch! - GayleMO - 6:53pm on 07/25/07
- Oh perfect, I just saw this yummy cuke salad, will serve this Saturday as well! - Heather_in_SF - 9:43pm on 07/25/07
- I'm having a little ladies cocktail hour in my garden tomorrow evening, and I bought cukes and - AngAk - 10:41pm on 07/25/07
- Report - This salad was delicious! I used a Persian cuke cut very thin on the mandoline, yum! [NT] - Heather_in_SF - 6:39pm on 07/31/07
- some possible changes to this from my Chinese students...... - Janet in NC - 12:54am on 07/26/07
- Yes, you can even used seasoned rice wine vinegar and just a bit of sugar. The reason that one - Curious1 - 5:57pm on 07/26/07
- I was wondering about that, too...almost used it, myself.... - GayleMO - 4:15am on 07/27/07
- I make a salad somewhat like this... - Dawn_MO - 1:21pm on 07/26/07
- REC: Tomato Beef Curry - Steve2 in LA - 7:57pm on 07/25/07
- You said you've had luck with Gen Tso's Chicken but have you tried [LINK] - ValinFL - 12:10am on 07/26/07
- Val, try a health food store for the potato flour/starch [I never know - MarilynFL - 11:32am on 07/26/07
- Yes, Marilyn...I found Bob's Red Mill potato starch for $5.00 for 10 ounces - ValinFL - 1:48am on 07/27/07
- Val, what is difference between dark and light soy? [LINK] - Dawn_MO - 2:05pm on 07/26/07
- The dark soy sauce is a bit thick and sweet...light soy sauce is more like - ValinFL - 1:45am on 07/27/07
- I am bookmarking this thread. Love, love, love Oriental food. [NT] - MarilynFL - 11:39am on 07/26/07
- Does anyone have a recipe for Garlic Chile Chicken? - Dawn_MO - 2:30pm on 07/26/07