Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Beef tenderloin, cut in 1\" cubes |
2 tablespoons | Peanut Oil |
¾ teaspoon | Salt |
½ teaspoon | Black Pepper |
2 \N | Yellow Onions, cut in wedges |
1 \N | Green Bell Pepper, cut in cubes |
¼ cup | Chicken broth |
3 teaspoons | Sugar |
1½ teaspoon | Curry Powder |
3 teaspoons | Cornstarch |
3 teaspoons | Cold water |
3 \N | Tomatoes, cut in quarters |
Heat oil; add beef and sprinkle with salt and pepper. Stir-fry one minute and remove. Add onions, green pepper, and chicken broth. Cover and cook three to four minutes. Stir in sugar, curry powder, and ¼ teaspoon salt.
Stir-fry one minute. Blend cornstarch and water. Cook and stir in wok until thickened and bubbly. Add meat and tomatoes. Heat through and serve on rice.
NOTES : From Benson & Hedges 100 Recipes from 100 of the Greatest Restaurants Submitted to MC-Recipes by Barbara Zack <bzack@...> April 11, 1997
Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest V1 #562 by Barbara Zack <bzack@...> on Apr 11, 1997