Beef Curry

Yogurt helps take the edge off a hot curry-add more than I tablespoon, if desired.

Ingredients

12 pound beef sirloin

2teaspoons Chinese rice wine or dry sherry

1teaspoon cornstarch

14 teaspoon baking soda

2 ounces rice stick noodles

1 tablespoon curry paste

4teaspoon turmeric

4teaspoon ground cumin

3tablespoons oil for stir-frying

2 teaspoons minced ginger

1teaspoon minced garlic

2tablespoons chopped red onior

1tablespoon plain yogurt

1. Cut the beef across the grain into thin strips about 112 inches in length. Add the rice wine, corn-starch, and baking soda(in that order). Marinate the beef for 1 hour.

2. Soak the rice noodles in hot water for 15 minutes or until they are softened. Drain thoroughly.

3. Mix together the curry paste, turmeric, and ground cumin.

4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the ginger and garlic and stir-fry briefly until aromatic. Add the beef. Stir-fry until it changes color and is nearly cooked through. Remove from the wok and drain on paper towels.

5. Add 1tablespoon oil to the wok. When oil is hot, add the curry paste mixture and stir-fry briefly until it is aromatic. Add the onion and stir-fry until it is soft and translucent. Add the rice stick noodles and mix with the onion. Add 2 tablespoons water if necessary. Add the meat and the yo-gurt. Mix everything together and cook until the meat is cooked through.

qingquang

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