Gah lei fon ker ngow yuke (tomato beef with curry)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Beef tenderloin, cut in 1\" cubes |
| 2 | tablespoons | Peanut Oil |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Black Pepper |
| 2 | Yellow Onions, cut in wedges | |
| 1 | Green Bell Pepper, cut in cubes | |
| ¼ | cup | Chicken broth |
| 3 | teaspoons | Sugar |
| 1½ | teaspoon | Curry Powder |
| 3 | teaspoons | Cornstarch |
| 3 | teaspoons | Cold water |
| 3 | Tomatoes, cut in quarters | |
Directions
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