BEEF CURRY TOMATO RECIPES

TOMATO BEEF CURRY RECIPE - FOOD.COM

Tomato Beef Curry Recipe - Food.com 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.

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

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, FatContent 23.7, SaturatedFatContent 6.1, CholesterolContent 46.5, SodiumContent 1238.8, CarbohydrateContent 13.7, FiberContent 2.8, SugarContent 6.5, ProteinContent 27.1

BEEF AND TOMATO CURRY - HEALTHY FOOD GUIDE

Beef and tomato curry - Healthy Food Guide image

What’s more warming than a curry? Our beef and tomato curry recipe is seriously tasty, freezes well and is so easy to make. It’s great for a relaxed weekend winter lunch or dinner guaranteed to be a family favourite.

Provided by Liz Macri

Total Time 55 minutes

Yield 4

Number Of Ingredients 15

Ingredients

400g lean beef mince
1½ teaspoons garam masala
¹/³ cup finely chopped fresh mint
²/³ cup chopped fresh coriander
1 tablespoon olive oil
1 medium onion, finely chopped
1 large red capsicum, coarsely chopped
2 cloves garlic, crushed
¼ cup rogan josh curry paste
410g can tomato purée
2¼ cups 2cm cubed kumara
½ cup frozen peas
¹/³ cup reduced-fat Greek-style yoghurt, plus extra to serve
2 x 250g pouches microwavable brown rice and chia
...

Steps:

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.

Nutrition Facts : ServingSize 4 serves, Calories 587 calories, FatContent 16 g, CarbohydrateContent 70 g

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