Curried beef stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Soy sauce |
| 3 | 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 |
| Hot cooked rice or noodles | ||
Directions
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