Curry Beef Stir-Fry Recipe
Curry Beef Stir-Fry Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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 Asian-style sauce."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 6 tablespoons cold water, divided
  • 2 tablespoons canola oil, divided
  • 1 pound boneless beef sirloin steak, cut into thin strips
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 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 the 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 with rice. Yield: 6 servings.
Originally published as Curry Beef Stir-Fry in Taste of Home June/July 2000, p16

Nutritional Facts

1 each: 205 calories, 9g fat (0 saturated fat), 51mg cholesterol, 453mg sodium, 12g carbohydrate (0 sugars, 0 fiber), 19g protein. Diabetic Exchanges: 2 meat, 2 vegetable.

  • 1 tablespoon cornstarch
  • 1 tablespoon reduced-sodium soy sauce
  • 6 tablespoons cold water, divided
  • 2 tablespoons canola oil, divided
  • 1 pound boneless beef sirloin steak, cut into thin strips
  • 1 garlic clove, minced
  • 1/2 teaspoon minced fresh gingerroot
  • 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
  1. In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat.
  2. 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.
  3. 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 with rice. Yield: 6 servings.
Originally published as Curry Beef Stir-Fry in Taste of Home June/July 2000, p16

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