Wednesday, March 9, 2011

Stir-Fried Curry Beef

This is from Irene Kuo's The Key to Chinese Cooking.

1/2 lb. flank steak, in 1/8-inch slices

1 Tbsp light soy sauce
1/2 tsp sugar
1 Tbsp cornstarch dissolved in 1 Tbsp water
1 Tbsp oil

3 Tbsp oil
2 large cloves garlic, finely chopped
1/2 cup minced onions
1 Tbsp curry powder
1 1/2 cups celery, sliced on a diagonal 1/4-inch thick and 1-1/2 inches long
1 cups carrots, sliced on a diagonal 1/8-inch thick and 1-1/2 inches long
1/2 tsp salt
1 Tbsp light soy sauce
1 tsp sugar
1 cup water

1. Marinade meat for 15 minutes, or prepare in advance and refrigerate.

2. Heat a wok or heavy skillet over high heat. Add the oil and heat. Toss garlic rapidly in oil; add onions and stir quickly for 30 seconds. Sprinkle in curry powder.

3. Add the celery and carrots, quickly coating them in the oil. Add the salt, soy sauce, and sugar. Mix in.

4. Add the water. Cover and cook for 5 minutes over med-low heat.

5. Add the meat (do not stir in). Cover and cook for 1-1/2 minutes. Uncover and turn heat to high. Cook, stirring briskly for about 30 seconds, until everything is coated and cooked.

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