posted by Angel 01-29-101 5:34 PM
Chinese Curried Beef
1/4 lb. pea pods
3 Tbsp. peanut oil
1 cup chopped onion (1 medium)
1/2 to 1 lb. lean beef, cut into strips
1 Tbsp. curry powder
1/2 tsp. salt
4 cups cooked rice
cayenne pepper or crushed red pepper
1/2 cup chopped green onions
Snip off ends of pea pods. Heat 2 tablespoons of the oil. Stir-fry pods for 1 minute. Remove and keep warm. Heat remaining oil. Stir-fry onions until lightly browned; stir in beef. Stir-fry over high heat until just cooked. Pour off excess grease. Stir in curry powder and salt. Cook about 3 to 4 minutes until aroma is released.
Add the rice. Combine and heat thoroughly. Sprinkle with the cayenne. Serve on platter surrounded with the pea pods. Sprinkle green onions over the top.
Good served with fresh pineapple spears, ginger cookies and a pot of Chinese tea or cold beer, if desired.
Curried Beef
1 lb. lean round steak, cut into 3 x 1/2-inch thick strips
1 large onion, sliced (1 cup)
1 clove garlic, finely chopped
2 large carrots, pared and cut diagonally into slices (2 cups)
1/2 large sweet green pepper, seeded and cubed (3/4 cup)
3/4 cup sliced celery
2 tsp. butter or margarine
1 1/2 Tbsp. cornstarch
2 tsp. curry powder
2 Tbsp. Accent
1/8 tsp. cayenne pepper
1 1/2 cup beef broth
Cook beef strips in large non-stick skillet 5 minutes or until no longer pink. Remove to heated dish; keep warm. Cook onion and garlic in same skillet over low heat about 10 minutes or until onions are transparent. Add carrots, green pepper and celery; cook, stirring occasionally, 10 more minutes or until vegetables are almost tender.
Melt butter or margarine in small saucepan. Stir in cornstarch, curry, Accent and cayenne pepper. Cook, stirring constantly, over medium heat, about 2 minutes. Gradually add beef broth. Cook stirring constantly
until sauce thickens or bubbles. Remove from heat. Add beef to skillet with vegetables. Add sauce. Cook 5 minutes, stirring constantly. (Serves 3 to 4).