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Tomato Beef Curry (With Noodles)

Tender strips of marinated flank steak are stir-fried with celery, green pepper and tomatoes in a savory curry sauce with a touch of sweetness. The beef and vegetables are served over Chinese noodles that are baked until browned and crisp.


Servings: About 4
Prep Time: About 25 minutes, plus 30 minutes marinating
Cook Time: About 35 minutes

Ingredients:

Beef & Noodles:

  • ½ pound flank steak, thinly sliced
  • 1 package Chinese water noodles

Marinade:

  • 2 teaspoons cornstarch
  • 1 tablespoon dry sherry
  • 1 tablespoon dark soy sauce

Curry:

  • 2 green onions
  • 2–3 stalks celery
  • 1 medium green bell pepper, cut into chunks
  • 6–8 cherry tomatoes, halved
  • 1 tablespoon brown sugar
  • 1 tablespoon curry powder
  • 4 tablespoons ketchup
  • 1 tablespoon oyster sauce
  • ¾ cup chicken stock
  • 1 tablespoon cornstarch
  • Vegetable oil, for stir-frying and oiling the baking sheet

Instructions:

  1. Combine the cornstarch, sherry and dark soy sauce for the marinade.
  2. Add the sliced flank steak and toss to coat. Marinate for at least 30 minutes.
  3. Slice the white portions of the green onions and add them to the marinating beef. Slice the green tops separately and reserve for later.
  4. Slice the celery on the diagonal and cut the green pepper into chunks.
  5. Halve the cherry tomatoes and sprinkle them with the brown sugar. Set aside.
  6. In a small bowl, combine the curry powder, ketchup, oyster sauce, chicken stock and cornstarch. Stir until smooth and set aside.
  7. Heat a small amount of vegetable oil in a wok or large skillet over high heat.
  8. Stir-fry the celery and green pepper until crisp-tender. Remove to a bowl and set aside.
  9. Add the marinated steak and white portions of the green onions to the wok. Stir-fry quickly until the beef is browned and nearly cooked through.
  10. Return the celery and green pepper to the wok.
  11. Stir the prepared curry sauce and add it to the beef and vegetables. Cook, stirring, until the sauce comes to a simmer and thickens.
  12. Add the tomatoes and reserved green onion tops toward the end of cooking. Cook just long enough to heat the tomatoes without allowing them to completely break down.

Prepare the Crispy Noodles:

  1. Preheat the oven to 400°F.
  2. Cook the Chinese water noodles in salted boiling water for 3 minutes.
  3. Drain thoroughly and spread on paper towels to remove as much excess moisture as possible.
  4. Line a baking sheet with foil and lightly coat it with vegetable oil.
  5. Spread the noodles in a thin, even layer.
  6. Bake for 20 minutes.
  7. Turn the noodles over and continue baking for approximately 10 minutes, or until browned and crisp.
  8. The noodles will have cooked together into a sheet. Break them into serving-size pieces and arrange on plates.
  9. Spoon the hot tomato beef curry over the crispy noodles and serve immediately.

Tip: Have all the vegetables and sauce prepared before beginning the stir-fry. The actual cooking happens quickly, and the tomatoes should be added near the end so they retain some of their shape.

Source: Unknown