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This dish is easy to make and the smell of the spices and aromatic vegetables fills your home. I tend to use whatever veggies I have on hand, but the following is usually the ones I use in this dish. Tonight we added some snow peas and peppers!

I use the Chinese curry powder found in Asian supermarkets, it has a different aroma and flavor than the Indian curry powders. The rice wine vinegar tends to break down the meat fibers so it is deliciously tender. The crunch of the celery and water chestnuts adds a wonderful contrast to the beef.

• 1 tbsp Chinese curry powder
• 2 tbsp rice vinegar
• 2 tbsp lite soy sauce
• 1 lb beef (eye of round) cut into thin strips
• 1 onion
• 4 stalks of celery
• 1 small can of sliced water chestnuts
• 6 garlic cloves, chopped
• 2 tbsp fresh ground ginger
• 1 tbsp ground red chili paste
• 1 tbsp black bean paste
• 1/2 cup chicken stock
• 2 tbsp cornstarch
• 1/2 tsp white pepper
• 1/4 tsp salt
• 1 tbsp oil

In a bowl mix the curry powder, soy sauce and the rice vinegar. Add the thin strips of beef and marinate for 30 minutes at room temperature. In the meantime slice the celery diagonally in 1/4″ thickness and the onion in half and then chop into 1/4″ half rings, set aside.

In a wok placed over high heat add the oil. Quickly stir fry the meat mixture until cooked evenly, 5 minutes. Remove from wok and set aside. Toss into the wok the onion and celery, water chestnuts and stir fry quickly for several minutes. Add the ginger root, garlic, chili paste and black bean paste. Stir quickly and add the 1/2 cup of chicken stock mixed with cornstarch. Add the meat back in and stir fry for 3-4 minutes. Serve with steamed rice.

Tags: beef, curry

This entry was posted on Thursday, December 31st, 2009 at 4:42 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.