Chinese: gah lei fon ker ngow yuke (tomato beef with curr

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

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