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Curry Beef Stir-Fry

SUBMITTED BY: Diana Faulds

"'This hearty, fast and tasty stir-fry has been a menu mainstay for years,' says Diana Faulds of Strathroy, Ontario. 'We love the crisp vegetables and Oriental-style sauce.'"

RECIPE RATING:

Read Reviews (16)

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PREP TIME	30 Min
READY IN	30 Min

SERVINGS

(Help)

Servings
USMETRIC

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.

FOOTNOTE

Nutritional Analysis: One serving (calculated without rice) equals 205 calories, 9 g fat (0 saturated fat), 51 mg cholesterol, 453 mg sodium, 12 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

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REVIEWS

Reviewed on Oct. 9, 2007 by yummyinmytummy

I really enjoyed this! I added extra curry and used chicken instead of beef. The tomatoes... MORE

Reviewed on Jul. 18, 2008 by Jason

I made some changes so I can't really rate it a 5, but the core of the recipe stayed the same.... MORE

Reviewed on Jul. 6, 2008 by Molly

I loved this dish!. I put mushrooms in it too, and I think when I make it next time, I will... MORE

Reviewed on Apr. 7, 2009 by Dianez

Delicious! Although, I altered it a little due to what I had in the freezer and my husband's... MORE

Reviewed on Oct. 12, 2008 by MrsWard

We absolutely loved this recipe, and it is simple to put together. My children even liked it,... MORE

Reviewed on Aug. 28, 2007 by JMJ13628

I really enjoyed the fresh tomato in this. I've never used tomato or ketchup in a stir-fry... MORE

Reviewed on May 21, 2009 by adriannap

Delicious! Only thing is the 1 teaspoon of curry is really mild even for me who is a wuss for... MORE

Reviewed on Jan. 16, 2009 by sueled

I made this recipe for the first time, taking into account some of the other comments. I added... MORE

Reviewed on May 29, 2008 by Audrey Jeanne

I also found the sauce in this recipe a bit bland - despite doubling the curry. It's not bad,... MORE

Reviewed on Jan. 28, 2008 by Ms_ako

I used the others idea and used double curry but I also added some shiitake mushrooms and a... MORE

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