Tomato Beef Curry (With Noodles)

TOMATO BEEF CURRY (WITH NOODLES)

INGREDIENTS:

1/2 POUND FLANK STEAK SLICED THIN
1 PACKAGE CHINESE WATER NOODLES

MARINADE:

2 TSP. CORNSTARCH
1 TBS. SHERRY
1 TBS. DARK SOY SAUCE

CURRY:

2 GREEN ONIONS
2-3 STALKS CELERY
1 MEDIUM PEPPER (CUT IN HUNKS)
6-8 CHERRY TOMATOES
1 TBS. BROWN SUGAR
1 TBS. CURRY POWDER
4 TBS. CATSUP
1 TBS. OYSTER SAUCE
3/4 CUP CHICKEN STOCK
1 TBS. CORNSTARCH

MARINATE THE STEAK IN THE MARINADE FOR AT LEAST 30 MIN. SLICE WHITE PART OF GREEN ONIONS AND ADD TO THE MEAT. PUT TOPS IN BOWL TO ADD AT THE LAST.

SLICE CELERY ON THE DIAGONAL. CUT PEPPER IN HUNKS. CUT TOMATOES IN HALF AND SPRINKLE WITH THE BROWN SUGAR.
COMBINE THE CURRY POWDER, THE CATSUP, CHICKEN STOCK, AND CORNSTARCH.
STIR FRY THE CELERY, THE GREEN PEPPER REMOVE TO BOWL. STIR FRY THE STEAK AND GREEN ONION. ADD THE SAUCE AND AT THE END ADD THE TOMATOES. SERVE OVER NOODLES AS PREPARED BELOW:

COOK NOODLES IN SALTED BOILING WATER FOR THREE MINUTES. DRAIN WELL AND DRY ON PAPER TOWELS. LINE COOKIE SHEET(S) WITH FOIL AND LIGHTLY OIL WITH VEGETABLE OIL. PUT THE NOODLES IN A THIN LAYER ON THE SHEET AND PUT IN A PREHEATED 400 DEG. OVEN FOR 20 MIN. TURN OVER AND BROWN FOR 10 MORE MIN. THE NOODLES WILL BE STUCK TOGETHER. BREAK UP IN PIECES AND SERVE WITH THE CURRY SAUCE.