Gah lei fon ker ngow yuke (tomato beef with curry)

4 Servings

Ingredients

Quantity Ingredient
8 ounces Beef tenderloin, cut in 1\" cubes
2 tablespoons Peanut Oil
¾ teaspoon Salt
½ teaspoon Black Pepper
2 Yellow Onions, cut in wedges
1 Green Bell Pepper, cut in cubes
¼ cup Chicken broth
3 teaspoons Sugar
1½ teaspoon Curry Powder
3 teaspoons Cornstarch
3 teaspoons Cold water
3 Tomatoes, cut in quarters

Directions

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 ¼ 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@...> April 11, 1997

Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest V1 #562 by Barbara Zack <bzack@...> on Apr 11, 1997

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