Yield: 4 servings
|½ pounds||Beef tenderloin or top round steak|
|2 tablespoons||Cooking oil|
|2 mediums||Onions, cut in 3/4-inch wedges|
|1 small||Green pepper, cut in 3/4-inch cubes|
|¼ cup||Chicken broth|
|1 teaspoon||Curry powder|
|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