Chinese Curry Stir Fry

Clock Icon 25 Minutes |
Servings: 4 |
Prep: 10 Minutes |
Cook: 15 Minutes

Ingredients

  • 1 lb. (500 g) sirloin steak
  • 1 Tbsp (15 mL) soy sauce
  • 1 Tbsp (15 mL) cooking sherry or water or stock
  • 1 tsp  (5 mL) sugar
  • 2 Tbsp (30 mL) canola oil
  • 3-4 garlic cloves, minced
  • 1 ½” piece of ginger, minced
  • 1 Peak of the Market medium onion, sliced
  • 1 Peak of the Market yellow or red bell pepper, sliced
Sauce
  • 1 ½ Tbsp (22 mL) oyster sauce
  • 1 ½ tsp (7 mL) soy sauce
  • ½ tsp (2 mL) Chinese five spice powder
  • 1 ½ Tbsp (22 mL) curry powder
  • ¼ tsp (1 mL) chilli powder
  • 1 cup (250 mL) water or stock (add ½ cup more if you like it really saucy)
  • 1 Tbsp (15 mL) cornstarch
  • 1 Tbsp (15 mL) water

Method

  1. Slice sirloin into ½” (1 cm) thick slices across the grain.
  2. In medium bowl combine soy sauce, cooking sherry, sugar. Add sirloin slices. Let sit for 15 minutes.
  3. In large frying pan or wok over medium-high heat add canola oil.
  4. Add garlic, ginger and onion. Stir fry about 5 minutes until onion begins to soften without turning brown. Add pepper and stir-fry 2 minutes.
  5. Add the meat and cook until it has browned, and you don’t see any juices seeping through the slices. This will take about 7-10 minutes.
  6. In medium bowl combine sauce ingredients. Pour over meat and vegetables to coat evenly. Cook and stir for about 5 minutes.
  7. Continue to cook and stir until the sauce thickens slightly and reaches the desired consistency.

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