Ingredients
-
-
2 teaspoons cornstarch
-
1 tablespoon soy sauce
-
-
1 lb flank steak, sliced very thin
-
1 onion, cut in wedges, then separated
-
2 stalks celery, long diagonal slices
-
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
-
1 tablespoon sherry wine
Instructions
- Mix marinade ingredients and marinate the beef slices for about 15 minutes.
- Heat 2 tablespoons oil in wok.
- Stir-fry onion 1 to 2 minutes in hot oil.
- Add celery and bell pepper; stir-fry briefly.
- Remove vegetable mixture from wok and reserve.
- Heat about another 2 tablespoons oil in wok.
- Add curry, beef and salt.
- Cook until beef is about 3/4 done.
- Add tomatoes, ketchup and the reserved vegetables.
- Stir to heat thoroughly.
- Add soy sauce to taste.