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Steve2 in LA

REC: Tomato Beef Curry


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2893 posts
Joined: Feb 7, 2006

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Posted to Thread #7347 at 7:57 pm on Jul 25, 2007

This is fairly easy and yummalicious. To coin a phrase. . .

Tomato-Beef Curry

1 lb BEEF FLANK, sliced thinly into 1"x2"x" pcs
2 Tbsp SOY SAUCE
2 Tbsp SHERRY
1 tsp MSG (optional)
1 heaping Tbsp CORN STARCH
dash TABASCO

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
cup OYSTER FLAVORED SAUCE
cup KETCHUP (yes, ketchup)

CILANTRO

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.


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