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Curry Beef Stir-Fry

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.'"

Rate/Review | Read Reviews (47)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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.

Footnotes

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.