Beef With Curry Sauce
|Sugar||1 1⁄2 Teaspoon|
|Soy sauce||3 Tablespoon|
|Garlic||2 Clove (10 gm), peeled and minced|
|Ground ginger||3⁄4 Teaspoon|
|Vegetable oil||5 Tablespoon|
|Flank steak/Skirt steak||1 1⁄2 Pound, trimmed of fat and cut crosswise into strips 1/4 inch wide and 2 inches long|
|Yellow onion||1 Large, peeled and thinly sliced|
|Cornstarch||4 1⁄2 Teaspoon|
|Curry powder||2 Tablespoon|
|Cold water||3⁄4 Cup (12 tbs)|
1. In a large bowl, combine the sugar, soy sauce, garlic, ginger, and 2 tablespoons of the oil. Add the steak slices, toss to coat them with the mixture, and marinate for 25 minutes at room temperature.
2. Heat the remaining 3 tablespoons of oil in a heavy 12-inch skillet over moderately high heat for about 1 minute. Using a slotted spoon, transfer the steak from the marinade to the skillet. Cook for 1 minute, turning once. Remove the slices to a platter. Add the onion to the skillet, reduce the heat to moderate, and cook for 2 minutes.
3. Meanwhile, add the cornstarch, curry powder, and water to the marinade. When the onion has cooked, stir the marinade, pour it into the skillet, and cook stirring, for 1 minute, or until the sauce has thickened. Return the steak and any accumulated juices to the skillet. Simmer, uncovered, until heated through—about 3 minutes. Serve with rice.