Tomato Beef Curry Recipes

CURRY TOMATOES BEEF CHOW MEIN

Curry Tomatoes Beef Chow Mein image

Make and share this Curry Tomatoes Beef Chow Mein recipe from Food.com.

Provided by foodart

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs flank steaks, 1/4 inch stripe
1 tablespoon oil
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon ginger powder
1 tablespoon cornstarch
8 plum tomatoes, quarter
1 cup white onion, wedges
1 cup green pepper, wedge
3 tablespoons curry powder
1 tablespoon cornstarch
1 teaspoon sugar
1/2 cup catsup
2 cups warm water
1 lb thin egg noodles, precook

Steps:

In a mixing bowl mix flank steak, oil, salt, pepper, garlic, ginger and cornstarch and set aside.
Place tomatoes, onion and pepper into a container and set aside until needed.
In a mixing bowl mix curry powder, cornstarch, sugar, catsup and water mix to form a roux and set aside.
Place the noodles into a bowl and fill with warm water for a minute and drain.
Heat up a large skillet and lightly coat with oil add half of the noodles and pan fry to a golden brown; place into a serving platter and repeat this step with the other half of the noodles. Reheat the skillet and coat with oil and in the beef mixture and sauté for minutes add in the tomatoes mixture and sauté for 2 minutes. Pour in the roux and mix well and when the mixture become thick and in the noodles and combine together.

TOMATO BEEF CURRY

Tomato Beef Curry image

Years ago I took a series of Chinese cooking classes. I lost the recipes that I had acquired there and just recently found them again. Here's one of our favorites. To make the steak easier to slice, take the meat out of the freezer for about 1 1/2 hours before slicing. If it's cut on the diagonal, it will curl during cooking. And as most stir-fries, prepare all of the ingredients ahead of beginning the cooking, as it will go very quickly once started.

Provided by lazyme

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons cornstarch
1 tablespoon soy sauce
1 tablespoon sherry wine
1 lb flank steak, sliced very thin
1 onion, cut in wedges, then separated
2 stalks celery, long diagonal slices (optional)
1 bell pepper, quartered, sliced 1/2-inch thick
2 tomatoes, cut in wedges, leave core in
4 tablespoons oil, about
2 tablespoons curry powder, to taste
1/2 teaspoon salt
3 tablespoons ketchup, to 4
2 tablespoons soy sauce, to taste

Steps:

Mix marinade ingredients and marinate the beef slices for about 15 minutes.
Heat 2 tablespoons oil in wok.
Stir-fry onion 1 to 2 minutes in hot oil.
Add celery and bell pepper; stir-fry briefly.
Remove vegetable mixture from wok and reserve.
Heat about another 2 tablespoons oil in wok.
Add curry, beef and salt.
Cook until beef is about 3/4 done.
Add tomatoes, ketchup and the reserved vegetables.
Stir to heat thoroughly.
Add soy sauce to taste.

Nutrition Facts : Calories 385.8, Fat 23.7, SaturatedFat 6.1, Cholesterol 46.5, Sodium 1238.8, Carbohydrate 13.7, Fiber 2.8, Sugar 6.5, Protein 27.1

BEEF CURRY

Beef curry image

Make our easy beef curry and serve with a hunk of naan bread to mop up the delicious juices. If you prefer it less spicy, simply add less chilli powder

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 2h50m

Number Of Ingredients 17

Ingredients

2 tbsp oil
500g diced braising steak
1 tbsp butter
1 large onion , chopped
2 garlic cloves , crushed
1 thumb sized piece of ginger , finely grated
¼ tsp hot chilli powder
1 tsp turmeric
2 tsp ground coriander
3 cardamom pods , crushed
400g can chopped tomatoes
300ml beef stock
1 tsp sugar
2 tsp garam masala
2 tbsp double cream (optional)
½ small bunch coriander , roughly chopped
naan bread or rice, to serve

Steps:

Heat one tbsp of the oil in a casserole pot over a medium-high heat. Season the beef and fry in the pot for 5-8 mins, turning with a pair of tongs half way until evenly browned. Set aside on a plate.
Heat the remaining oil and butter in the pan and add the onions. Fry gently for 15 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, ground coriander and cardamom and fry for two mins. Tip in the tomatoes, stock and sugar and bring to the simmer.
Add the beef, put a lid on top of the curry and cook over a low heat for 1 ½ - 2 hrs or until the meat is tender and falling apart. Remove the lid for the last 20 minutes of cooking.
Stir through the garam masala and cream (if using) and season to taste. Scatter over the coriander and serve with naan breads or rice.

Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.31 milligram of sodium

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