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REC: Tomato Beef Curry

This is fairly easy and yummalicious. To coin a phrase. . .

Tomato-Beef Curry

1 lb BEEF FLANK, sliced thinly into 1"x2"x¼" pcs
2 Tbsp SOY SAUCE
2 Tbsp SHERRY
1 tsp MSG (optional)
1 heaping Tbsp CORN STARCH
dash TABASCO

2 Tbsp PEANUT OIL
1 large GREEN PEPPER, cut into bite sized pieces
1 large ONION, cut into bite sized pieces
1 Tbsp WATER

2 large TOMATOES, cut into bite sized pieces
2 Tbsp BROWN SUGAR

1 Tbsp CHINESE CURRY POWDER
¼ cup OYSTER FLAVORED SAUCE
¼ cup KETCHUP (yes, ketchup)

CILANTRO

Mix soy, sherry, optional MSG, corn starch and Tabasco in a medium bowl then add the beef.

In a separate bowl, combine the tomatoes and brown sugar. Let these all marinate about 1 hour.

When the meat is ready, heat 1 Tbsp of the oil in a wok or large frying pan. When oil is good and hot, toss in the green pepper and onion. Stir-fry until peppers turns bright green.

Pour in the water and cover your wok for about 30 seconds. Remove the lid and stir until liquid has pretty much evaporated; remove the vegetables to a bowl and reserve for later.

Re-heat the wok, add the other Tbsp of oil and when it is very hot, add the curry powder. (It will smoke a bit so have that ventilator on overhead.)

Quickly put the beef and accompanying juice into the pan and stir-fry until it is brown. Then add the tomatoes (and their juice,) the oyster sauce and ketchup. Stir a couple of minutes until the sauce begins to boil.

Return the pepper and onion to the pan and stir-fry 2-3 minutes to heat through. Serve this over white rice and garnish with cilantro.

 
Oh perfect, I just saw this yummy cuke salad, will serve this Saturday as well!

My produce box came with a Persian cucumber yesterday, apparently they are a little milder in flavor than our good ole USA cukes...

 
I'm having a little ladies cocktail hour in my garden tomorrow evening, and I bought cukes and

fresh radishes at the farmer's market to slice up on a platter and will use this dressing on them. I can't wait! Also serving Fresh Spring rolls which I will make tonight if I can find the darn rice wrappers, and White Cheddar and green onion puffs. Just a few nibbles to go with the wine. Also baking the Marionberry Crunch Bars, only I have rhubarb and strawberries to use. It's gotta be good with those too.

 
You said you've had luck with Gen Tso's Chicken but have you tried

Fuchsia Dunlop's recipe from the NYTimes? NOT sweet, like so many Americanized Chinese recipes...have made it 3 times now and it is top-notch! You can easily substitute cornstarch for the potato flour (which for me is hard to find)...and I do recommend using the light and the dark soy sauces as called for in this recipe. It is tremendous!

http://www.seriouseats.com/required_eating/2007/02/fuchsia-dunlop-general-tso-and.html

 
Junebug, in the old days I did the same thing....

and never gave it a thought. Don't know why, but I was new to the web when I found Gail's in 1998 so that may have been it. Occasionly now I will find a recipe in which I forgot to save the contributor but it rarely happens, anymore.

So, Marilyn, if it was moi, please forgive. I can tell you that I would have never intentionally taken credit for a recipe, but might not have saved pertinent info.

 
some possible changes to this from my Chinese students......

They always made this without the sugar and using rice wine instead of vinegar. Also with a squeeze of garlic through the press. Maybe not as good for the ladies cocktail hour that AngAK speaks about. smileys/smile.gif

 
Val, try a health food store for the potato flour/starch I never know

if those are the same). It will be in the flour section around the substitutes for gluten.

 
Rest easy friends. I know in my case it wasn't meant intentionally.

The re-poster didn't try to take credit. She was being a good neighbor and helping another poster find the recipe.

Copy/paste has certainly changed the world, hasn't it.

 
I make a salad somewhat like this...

I add some chopped cilantro, sliced green onions and garlic chile paste. I use the rice vinegar for this also.
Love this salad and sometimes I will add some cold whole wheat noodles to this for a more substantial side dish.

 
I've noticed this many times

both my own and other posters recipes end up at other sites, then they're copied from there and they spread on and on. Google Pineapple Margahootie and you'll see what I mean. I was the original poster of that about 10 years ago at Gail's. It's everywhere now, with my exact words and no credit.

What are you going to do?

 
Val, what is difference between dark and light soy?

I am not sure I will be able to find that, until I go into KC and visit the Asian market.

Here is the one that I made that was quite good, it was on the sweeter side though. The photo of Fuschia's General's Chicken, looks absolutely wonderful. It had me craving Chinese food at 8am!

http://www.recipezaar.com/52488

 
Does anyone have a recipe for Garlic Chile Chicken?

I used to get this dish in San Diego at a restaurant called Kip's Cafe, in El Cajon. I loved this dish and ordered it everytime we went there or for take out.
It was sort of like General Tso's Chicken with out the sauce. Instead it was topped with a bunch of chopped garlic, green onions and chiles, that were quite salty. If I could figure out how to make this dish, I would be a very happy person. Has anyone had this dish? I implored Michael in Phoenix to try it the next time he is in San Diego.

 
LOL Marilyn, can't imagine what it would take to strip out your "quirkiness" but has to be

a lot of work! '-)))

she did this a few years ago and a number of swappers got on her case. rather than give me credit, she removed the recipe. now it's back as one of hers again.

now that I'm over the initial shock of seeing it again and thinking that folks would think I had taken credit for her recipe... I'm just gonna leave it alone. I'm content knowing that my integrity is intact. she can reap whatever karma she's creating for herself.

thanks for the support guys smileys/smile.gif

 
Yes, you can even used seasoned rice wine vinegar and just a bit of sugar. The reason that one

calls for plain vinegar is that it was given to me many years ago by a Chinese man who owned a laundry in Hanford, CA. I still remember writing it on the back of my laundry ticket, trying to understand his broken English. He was so sweet and had given me some cucumbers and was telling me to fix them that way. At that time, the ethnic ingredients weren't available in small towns. In fact, he didn't list sesame oil, probably wasn't available. I got that from other recipes, I've collected a lot of variations over the years.

 
The dark soy sauce is a bit thick and sweet...light soy sauce is more like

traditional soy sauce. The Asian grocery store owner explained that the 2 kinds of soy sauces are a Chinese concept, as opposed to Japanese or Korean soy sauces. I've made this dish with regular Kikkoman (which I believe is a Japanese soy sauce) all the way through and then another time with the 2 different kinds of soy sauces...the latter produces a more complex flavor. And there isn't a ton of sauce in this dish, either, just to prepare anyone who is going to make it.

 
Yes, Marilyn...I found Bob's Red Mill potato starch for $5.00 for 10 ounces

and I decided not to buy it since the cornstarch worked out just fine. Thanks!

 
I was wondering about that, too...almost used it, myself....

when I made it yesterday. Will make again tomorrow with rice vinegar and compare. My DH really liked the salad, too. Easy to vary, too. I normally make something by the recipe the first time then do variations.

DH picked 14 more cukes today. These are the long burpless ones. I'm giving them away as fast as I can and we are eating them like crazy. Wish our tomatoes were like that. Terrible gardening in SW MO! All the rain has wrecked the gardens. Hopefully, the next few weeks the produce will pick up.

 
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