CURRY TOMATOES BEEF CHOW MEIN
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
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.
BEEF CURRY
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
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
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
TOMATO BEEF CURRY
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...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 30m
Number Of Ingredients 14
Steps:
- 1. Mix marinade ingredients and marinate the beef slices for about 15 minutes.
- 2. Heat 2 tablespoons oil in wok.
- 3. Stir-fry onion 1 to 2 minutes in hot oil.
- 4. Add celery and bell pepper; stir-fry briefly.
- 5. Remove vegetable mixture from wok and reserve.
- 6. Heat about another 2 tablespoons oil in wok.
- 7. Add curry, beef and salt.
- 8. Cook until beef is about 3/4 done.
- 9. Add tomatoes, ketchup and the reserved vegetables.
- 10. Stir to heat thoroughly.
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BEEF AND TOMATO CURRY - HEALTHY FOOD GUIDE
From healthyfood.com
4.8/5 Total Time 55 minsCategory Curries, Asian-StyleCalories 587 per serving
- 1 In a medium bowl, combine beef, garam masala, mint and half of the coriander. Make level tablespoons of mixture into balls. In a large saucepan, heat half of the oil over medium-high. Cook meatballs, turning, for 5 minutes, or until browned. Remove from pan.
- 2 Heat remaining oil in the pan over medium-high. Cook onion, capsicum and garlic, stirring, for about 5 minutes, or until softened. Add curry paste and cook, stirring, for 1 minute, or until fragrant. Add tomato purée, kumara and 2 cups of water and bring to the boil. Reduce heat and simmer, uncovered, stirring occasionally, for about 20 minutes, or until kumara is tender.
- 3 Add meatballs, peas and yoghurt to pan. Simmer, uncovered, for 5 minutes, or until mixture is warmed through.
- 4 Meanwhile, heat rice following packet directions. Serve curry with rice. Drizzle with extra yoghurt, if desired, and garnish with remaining coriander.
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