| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef, Main, Stir-fry | 4 | Servings | |
INGREDIENTS
| 8 | oz | Beef tenderloin, cut in 1" |
| cubes | ||
| 2 | T | Peanut Oil |
| 3/4 | t | Salt |
| 1/2 | t | Black Pepper |
| 2 | Yellow Onions, cut in wedges | |
| 1 | Green Bell Pepper, cut in | |
| cubes | ||
| 1/4 | c | Chicken broth |
| 3 | t | Sugar |
| 1 1/2 | t | Curry Powder |
| 3 | t | Cornstarch |
| 3 | t | Cold water |
| 3 | Tomatoes, cut in quarters |
INSTRUCTIONS
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 1/4 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@gnt.net> April 11, 1997 Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest V1 #562 by Barbara Zack <bzack@gnt.net> on Apr 11, 1997
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