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.
- 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.
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.