| 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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