Stir-fried curried beef

Yield: 4 Servings

Measure Ingredient
½ pounds Lean beef
1 large Onion (up to)
2 slices Fresh ginger root
½ cup Stock
1 teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoons Water
2 tablespoons Oil (up to)
2 tablespoons Curry powder
1 tablespoon Sherry

1. Slice beef thin against the grain. Slice onion thin. Mince ginger root.

2. In one cup, combine stock and sugar. In another, blend cornstarch and cold water to a paste.

3. Heat oil. Add onion and stir-fry until translucent (do not brown). Add curry and ginger root and stir-fry a few times more until curry smells pungent.

4. Add beef and stir-fry until it loses its redness (about 2 minutes). Stir in sherry until it evaporates (about 1 minute).

5. Then stir in stock mixture and heat quickly. Cook, covered, 1 to 2 minutes over medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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