Yield: 4 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Soy sauce |
3 \N | Cloves garlic, minced |
1 tablespoon | Minced gingerroot, or 1 tsp ground |
4 tablespoons | Vegetable oil, divided |
1 pounds | Boneless sirloin steak, cut into 1/8\"strips |
1 large | Onion, cut in 1\" pieces |
1 medium | Green pepper, cut in 1\" pieces |
1 medium | Sweet red pepper, cut in 1\" pieces |
2 larges | Celery ribs, sliced |
1 cup | Cold water |
5 teaspoons | Cornstarch |
2 teaspoons | Curry powder |
\N \N | Hot cooked rice or noodles |
In a bowl, combine soy sauce, garlic, ginger and 2 tbsp oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir-fry for 2 minutes; return beef to skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #622 by The Taillons <taillon@...> on May 29, 1997