Gah Lei Fon Ker Ngow Yuke (Tomato Beef with Curry)
- 8 oz Beef tenderloin, cut in 1"
- -cubes
- 2 tb Peanut Oil
- 3/4 ts Salt
- 1/2 ts Black Pepper
- 2 Yellow Onions, cut in wedges
- 1 Green Bell Pepper, cut in
- -cubes
- 1/4 c Chicken broth
- 3 ts Sugar
- 1 1/2 ts Curry Powder
- 3 ts Cornstarch
- 3 ts Cold water
- 3 Tomatoes, cut in quarters
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 April
11, 1997
Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest
V1 #562 by Barbara Zack on Apr 11, 1997
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
11, 1997
Recipe by: Kan's Restaurant, San Francisco, CA Posted to MC-Recipe Digest
V1 #562 by Barbara Zack
