Recipe - Stir-Fried Curried Beef

One half pound Lean beef
1 lg Onion
1 (up to)
2 sl Fresh ginger root
One half cup Stock
1 teaspoon Sugar
1 tablespoon Cornstarch
3 tablespoon Water
2 tablespoon Oil
1 (up to)
2 tablespoon Curry powder
1 tablespoon Sherry

1. Slice beef thin against the grain. Slice onion thin. Mince ginger root.

2. In one cup, combine stock and sugar. In another, blend cornstarch and
cold water to a paste.

3. Heat oil. Add onion and stirfry until translucent (do not brown). Add
curry and ginger root and stirfry a few times more until curry smells
pungent.

4. Add beef and stirfry until it loses its redness (about 2 minutes). Stir
in sherry until it evaporates (about 1 minute).

5. Then stir in stock mixture and heat quickly. Cook, covered, 1 to 2
minutes over medium heat.

6. Stir in cornstarch paste to thicken. Serve at once.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.