Curried Beef Stir-Fry
Serve this richly seasoned curry on hot cooked rice, with mango chutney and chopped cashews, toasted coconut, and raisins or currants for condiments.
SERVES 4
INGREDIENTS
- 1 pound strip steak
- 2 tablespoons oil
- 1 onion, sliced
- 3 tablespoons flour
- ½ teaspoon salt
- 1 tablespoon curry powder
- ⅛ teaspoon white pepper
- 1 12-ounce jar baby corn on the cob, drained
- ½ cup frozen orange juice concentrate
- 1 15-ounce can evaporated milk
Cut steak into ½-inch pieces across the grain and set aside.
Heat oil in a large skillet over medium-high heat. Add onion; stir-fry for 3 to 4 minutes, until crisp-tender.
Add steak; stir-fry for 3 to 4 minutes, until steak is browned. Sprinkle with flour, salt, curry powder, and pepper. Stir-fry for 2 to 3 minutes longer.
Stir in remaining ingredients; stir-fry over medium heat for 5 to 6 minutes, until liquid is thickened and corn is hot. Serve over hot cooked rice.
Recipe Substitutions
If you can't find baby corn on the cob, you can substitute frozen asparagus cuts, frozen stir-fry vegetables, frozen green beans, frozen sweet corn, or sliced mushrooms in this easy stir-fry. If your family likes spicy foods, increase the curry powder as much as you'd like.
