Curry Beef Stir-Fry
Description
Quick-cooked beef and vegetables tossed in a bold curry sauce. A fast and flavorful stir-fry that brings together the warmth of curry with the crispness of fresh stir-fried veggies.
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon reduced-sodium soy sauce
- 6 tablespoons cold water, divided 2 tablespoons vegetable oil, divided
- 1 pound boneless sirloin steak, cut into thin strips
- 1 garlic clove, minced
- 1/8 teaspoon ground ginger
- 1 small onion, cut into 1/2-inch wedges
- 1 cup sliced celery
- 1 medium green pepper, cut into 1-inch pieces
- 3 medium tomatoes, cut into 1/2- inch wedges
- sauce:
- 1 tablespoon cornstarch 1/2 cup cold water
- 3 tablespoons ketchup
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon curry powder hot cooked rice
Directions
- In a large bowl, combine cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
- In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes.
- Add tomatoes and beef.
- For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
