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A Lifetime of Recipes: Fabulous Fresh Fruit

Tomato Beef Curry


This dish can be served over steamed rice, or Pan-Fried Noodles (recipe below.)

This was a specialty dish at a wonderful Chinese restaurant in Santa Rosa, California. Sadly, they are no longer in business. After multiple experiments, I was finally able to duplicate the flavor.

The key: use Chinese or Oriental curry powder, not Indian. The flavors are different!

Tomato Beef Curry


1 ½ lb. steak
1 large onion
2 bell peppers
3 carrots
3 stalks celery
2 medium tomatoes
2 cloves garlic, minced
¼ cup chopped green onion tops
8 oz. tomato sauce
1 Tbsp. oriental curry powder
2 Tbsp. brown sugar
2 tsp. cornstarch
2 Tbsp. oil, divided
Pan-fried noodles (recipe follows) or
steamed rice




8 oz. chow mein noodles
5 tsp. sesame oil, divided
1 Tbsp. peanut oil
2 Tbsp. oyster sauce

Vermicelli or rice noodles can be substituted for chow mein noodles.

If using rice noodles, soak for a few minutes in warm water, rather than pre-cooking in boiling water.

Slice steak thinly, against the grain. Cut onion into thin wedges. Cut each pepper into 8 wedges. Cut carrots and celery into matchsticks ( ¼“ x ¼” x 3”).

Stir cornstarch, curry, and brown sugar together; then stir in tomato sauce. Set aside.

Bring a pan of water to a boil. Cut an “x” in the bottom of each tomato. Place in boiling water for 90 seconds, then plunge into cold water. Slip off skin, and slice into wedges. Set aside.

Heat 1 Tbsp. oil in wok, add onion and stir fry for 2 minutes. Add peppers, carrots, and celery. Stir fry 2-3 minutes, until vegetables start to soften. Remove to bowl.

Add 1 Tbsp. oil to wok; stir fry beef strips 2 minutes, until browned on both sides. Return vegetables to wok. Add tomato sauce-curry mixture. Cook and stir until sauce bubbles and thickens. Stir in tomatoes just until warmed through. Serve over rice or noodles. Garnish with green onions. Serves 4 – 6.


Bring a large pot of water to a full, rolling boil. Add 1 tsp. sesame oil, then chow mein noodles. Cook 3 – 5 minutes, or as package directs. Drain in colander. Divide into 4 sections. Place each pile of noodles in an 8” pie plate, stack, and place in refrigerator to chill, at least 1 hour. This will hold the noodles together when they are fried.

Heat 1 tsp. each sesame oil and peanut oil in large, heavy skillet. Add 1 pan of noodles, and drizzle with ½ Tbsp. oyster sauce. Cook 2 minutes, then turn and cook 2 minutes on the other side. Remove to individual plate and keep warm. Repeat with remaining noodles.

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