Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Beef tenderloin or top round steak |
2 tablespoons | Cooking oil |
\N \N | Salt |
\N \N | Pepper |
2 mediums | Onions, cut in 3/4-inch wedges |
1 small | Green pepper, cut in 3/4-inch cubes |
¼ cup | Chicken broth |
1 tablespoon | Sugar |
1 teaspoon | Curry powder |
¼ teaspoon | Salt |
1 tablespoon | Cornstarch |
1 tablespoon | Cold water |
3 \N | Tomatoes, cut in quarters |
\N \N | Hot cooked rice |
Partially freeze meat for ease in slicing. Slice meat into 2x1-inch pieces, about ¼-inch thick.
Heat oil in wok or skillet. Add beef; sprinkle lightly with salt and pepper. Stir-fry 1 minute. Remove meat. Add onions, green pepper, and chicken broth. Cover and cook 3 to 4 minutes over medium heat. Stir in sugar, curry, and ¼ teaspoon salt. Stir-fry 1 minute. Blend together cornstarch and water; stir into wok. Cook and stir till thickened and bubbly. Add meat and tomatoes; heat through.
Serve with hot rice. Makes 4 servings.
From: Kan's - San Francisco, CA.
Source: Benson & Heges 100's presents 100 recipes from 100 of the Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM & Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94