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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Years ago I took a series of Chinese cooking classes. I lost the recipes that I had acquired there and just recently found them again. Here's one of our favorites. To make the steak easier to slice, take the meat out of the freezer for about 1 1/2 hours before slicing. If it's cut on the diagonal, it will curl during cooking. And as most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started. Ingredients:
2 teaspoons cornstarch |
1 tablespoon soy sauce |
1 tablespoon sherry wine |
1 lb flank steak, sliced very thin |
1 onion, cut in wedges, then separated |
2 stalks celery, long diagonal slices (optional) |
1 bell pepper, quartered, sliced 1/2-inch thick |
2 tomatoes, cut in wedges, leave core in |
4 tablespoons oil, about |
2 tablespoons curry powder, to taste |
1/2 teaspoon salt |
3 tablespoons ketchup, to 4 |
2 tablespoons soy sauce, to taste |
Directions:
1. Mix marinade ingredients and marinate the beef slices for about 15 minutes.
2. Heat 2 tablespoons oil in wok.
3. Stir-fry onion 1 to 2 minutes in hot oil.
4. Add celery and bell pepper; stir-fry briefly.
5. Remove vegetable mixture from wok and reserve.
6. Heat about another 2 tablespoons oil in wok.
7. Add curry, beef and salt.
8. Cook until beef is about 3/4 done.
9. Add tomatoes, ketchup and the reserved vegetables.
10. Stir to heat thoroughly.
11. Add soy sauce to taste.
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