8 oz Beef tenderloin, cut in 1" cubes
2 tbsp Peanut Oil
3/4 tsp Salt
1/2 tsp Black Pepper
2 Yellow Onions, cut in wedges
1 Green Bell Pepper, cut in cubes
1/4 cup Chicken broth
3 tsp Sugar
1 1/2 tsp Curry Powder
3 tsp Cornstarch
3 tsp Cold water
3 Tomatoes, cut in quarters
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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 1/4 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@gnt.net> April 11, 1997 Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest V1 #562 by Barbara Zack <bzack@gnt.net> on Apr 11, 1997
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