Beef with Curry Sauce
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You can omit the 25-minute marinating time if you wish, but the dish will have a better flavor if it has a chance to absorb the seasonings.
INGREDIENTS
1-1/2 teaspoons sugar
3 tablespoons soy sauce
2 cloves garlic, peeled and minced
3/4 teaspoon ground ginger
5 tablespoons vegetable oil
1-1/2 pounds flank or skirt steak, trimmed, cut crosswise into 1/4-inch strips
1 large yellow onion, peeled and thinly sliced
4-1/2 teaspoons cornstarch
2 tablespoons curry powder
3/4 cup cold waterIn 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.
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.
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.