Wednesday, February 22, 2006

Tomato Beef With Curry

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3/4 lb. sirloin, cut in 1/2” pieces
2 T oil
1 bell pepper, cut in 1/2” pieces
1 medium onion, cut in pieces
1/2 c chicken broth
2 t curry powder
2 t sugar or Splenda
1 T cornstarch dissolved in 2 T water
2 small tomatoes, cut in pieces

Brown meat in two batches in hot olive oil in wok or skillet. Remove from pan. Add bell pepper, onion, and broth. Cover and cook 2-3 minutes. Add curry powder and sugar; cover and cook another 2-3 minutes. (It all depends on how crispy you want your vegetables. I like mine “wilted,” so I cook mine 5 minutes.) Add cornstarch-water mixture; stir until sauce is thickened, about 1 minute longer. Add meat and tomatoes, and stir until heated through. Serve over hot rice. Makes 3 “hearty” or 4 small servings.

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