Curried Beef & Potatoes
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
beef, round steak
top |
|
| ½ | cup | beef stock |
|
| ¼ | teaspoon | salt |
|
| ¾ | cup |
sweet red bell peppers
chopped |
|
| 1 | teaspoon | curry powder |
|
| 2 | small |
potatoes
halved, thinly sliced |
|
| 2 | teaspoons | cornstarch |
|
| ¾ | cup |
onions
chopped |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | medium |
tomatoes
coarsely chopped |
|
Directions
Partially freeze meat.
Thinly slice across the grain into bite sized strips.
Set aside.
Cook sliced potatoes in boiling water about 5 minutes or until tender.
Drain and set aside.
Meanwhile, for sauce, stir together beef broth, cornstarch, and salt.
Set aside.
Spray a wok or large skillet with cooking spray.
Heat over med-high heat.
Add onion and stir fry about 2 minutes.
Add green or red pepper and stir fry about 2 minutes more or until vegetables are crisp-tender.
Remove from wok.
Add oil to hot wok.
Add beef and curry powder.
Stir fry 2 to 3 minutes or until beef is done.
Push beef from center of the wok.
Stir sauce and add to center of wok.
Cook and stir until thickened and bubbly.
Stir in onion mixture, potatoes, and tomato.
Cook and stir all ingredients for 1 minute or until heated through.
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