See below ingredients and instructions of the recipe
1/2 lb Beef tenderloin or top round 1/4 c Chicken broth
-steak 1 tb Sugar
2 tb Cooking oil 1 ts Curry powder
Salt 1/4 ts Salt
Pepper 1 tb Cornstarch
2 md Onions, cut in 3/4-inch 1 tb Cold water
-wedges 3 Tomatoes, cut in quarters
1 sm Green pepper, cut in Hot cooked rice
Partially freeze meat for ease in slicing. Slice meat into 2x1-inch
pieces, about 1/4-inch thick.
Heat oil in wok or skillet. Add beef; sprinkle lightly with salt
and pepper. Stir-fry 1 minute. Remove meat. Add onions, green
pepper, and chicken broth. Cover and cook 3 to 4 minutes over medium
heat. Stir in sugar, curry, and 1/4 teaspoon salt. Stir-fry 1
minute. Blend together cornstarch and water; stir into wok. Cook and
stir till thickened and bubbly. Add meat and tomatoes; heat through.
Serve with hot rice. Makes 4 servings.
From: Kan's - San Francisco, CA.
Source: Benson Heges 100's presents 100 recipes from 100 of the
Greatest Restaurants. Recipes selected and edited by Pat Jester.
Copyright 1978 by Meredith Corp. Published by Philip Morris Inc. MM
Shared by Robert Rostrup
Submitted By BOB ROSTRUP On 10-30-94