Discussion Boards
Braised Beef Curry
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The beef is surrounded by a rich tomato curry sauce with a wonderful, bold flavour. Spoon the excess sauce over rice or noodles.
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MARINADE
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Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)
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2
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2
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Dry sherry
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2 tbsp.
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30 mL
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Soy sauce
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2 tbsp.
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30 mL
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Curry paste
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1 1/2 tbsp.
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25 mL
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Sirloin steak, cut across grain into 1/8 inch (3 mm) thick slices
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1 lb.
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454 g
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Cooking oil
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2 tbsp.
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30 mL
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Medium onion, chopped
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1
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1
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Water
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1/2 cup
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125 mL
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Can of stewed tomatoes (with juice)
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14 oz.
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398 mL
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Ketchup
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2 tbsp.
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30 mL
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Granulated sugar
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1/2 tsp.
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2 mL
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Water
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2 tbsp.
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30 mL
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Cornstarch
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2 tsp.
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10 mL
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Green onions, sliced
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2
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2
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Marinade: Combine first 4 ingredients in medium bowl.
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Cut beef slices into 2 inch (5 cm) strips. Add to marinade. Stir until coated. Marinate at room temperature for 30 minutes.
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Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add beef and marinade. Stir-fry for 3 to 4 minutes until beef is browned.
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Add onion. Stir-fry for about 2 minutes until onion is starting to soften.
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Add next 4 ingredients. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for 30 to 40 minutes until beef is tender.
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Stir second amount of water into cornstarch in small cup. Stir into beef mixture until boiling and thickened.
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Sprinkle with green onion. Makes 4 1/2 cups (1.1 L). Serves 4 to 6.
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1 serving:
330 Calories; 18.7 g Total Fat (9.1 g Mono, 2.9 g Poly, 4.6 g Sat); 56 mg Cholesterol; 16 g Carbohydrate; 2 g Fibre; 24 g Protein; 949 mg Sodium
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Reprinted from Chinese Cooking © Company's Coming Publishing Limited
www.companyscoming.com
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