|Lean ground beef||1 1⁄2 Pound|
|Salad oil||1 Tablespoon|
|Onion||1 Large, finely chopped|
|Curry powder||1 Tablespoon|
|Canned regular strength beef broth||14 Ounce (1 Can)|
|Cornstarch||1 1⁄2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Hot cooked rice||2 1⁄2 Cup (40 tbs)|
|Assorted condiments||1⁄2 Cup (8 tbs)|
Shape beef into bite-size meatballs (about 1-inch diameter); set aside.
Place wok over medium-high heat.
When wok is hot, add oil.
When oil is hot, add a few meatballs at a time and cook, stirring occasionally, until browned on all sides; set aside.
Drain off all but 1 tablespoon drippings.
Add onion and stir-fry until limp (about 1 minute).
Add salt and curry powder; stir for about 30 seconds.
Blend broth with cornstarch and pour into wok; bring to a boil.
Cook, stirring, until thickened (about 1 minute); stir in lemon juice.
Return meatballs and heat through.
Serve over hot rice with assorted condiments.