Curry Beef Stir Fry

By apanda

  • 1 Tbsp cornstarch

  • 1 Tbsp light soy sauce

  • 6 Tbsp cold water, divided

  • 2 Tbsp vegetable oil, divided

  • 1 pound boneless sirloin steak, cut into thin strips

  • 1 garlic clove, minced

  • 1/8 tsp ground ginger OR 1/2 tsp fresh gingerroot, minced

  • 1 small onion, in 1/2 inch wedges

  • 1 cup sliced celery

  • 1 medium green pepper, cut into 1" pieces

  • 3 medium tomatoes, cut into 1/2 inch wedges

  • SAUCE:

  • 1 Tbsp cornstarch

  • 1/2 cup cold water

  • 3 Tbsp ketchup

  • 1 Tbsp light soy sauce

  • 1 tsp curry powder

  • Hot cooked rice

  1. In a large bowl, combine cornstarch, soy sauce, 2 Tbsp cold water and 1 Tbsp 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 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 cornstach, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve over hot cooked rice. (not included in nutritional count)

Nutritional Facts

6 servings
Nutritional analysis
One serving *without rice* equals
205 calories
453 mg sodium
51 mg cholesterol
12 gm carbohydrate
19 gm protein
9 gm fat
2 gm fiber
Diabetic exchanges
2 meat
2 vegetable

dinner iron b vitamins vitamin c main dish stir fry stovetop

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