Yield: 4 Servings
|8 ounces||Beef tenderloin, cut in 1\" cubes|
|2 tablespoons||Peanut Oil|
|½ teaspoon||Black Pepper|
|2 \N||Yellow Onions, cut in wedges|
|1 \N||Green Bell Pepper, cut in cubes|
|¼ cup||Chicken broth|
|1½ teaspoon||Curry Powder|
|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