Ingredients Jump to Instructions ↓

  1. 3/4 lb Beef Top Round steak 

  2. 2 x Sm Potatoes, halved *

  3. 1/2 c Beef broth 

  4. 2 ts Cornstarch

  5. 1/4 ts Salt 

  6. 3/4 c Chopped Onion

  7. 3/4 c Chopped Green or Red Pepper 

  8. 1 tb Cooking oil

  9. 1 ts Curry powder Med Tomato, coarsely chopped

Instructions Jump to Ingredients ↑

  1. halved and thinly sliced (1/2 lb total) Partially freeze meat. Thinly slice across the grain into bite sized strips. set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set aside. Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion and stir fry about 2 minutes. Add green or red pepper and stir fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or till beef is done. Push beef from center of the wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through. ** Per serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg cholesterol, 414 mg sodium, 714 mg potassium. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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