Ingredients:
- 1 pound flank steak, cut into strips against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Chinese rice wine
- 1 teaspoon cornstarch
- 1/2 yellow onion, peel the layers and cut into slices
- 2 tablespoons curry powder
- Salt to taste
- 1 1/2 tablespoons cooking oil
Preparation:
In a bowl, combine the wine, 1 tablespoon soy sauce, and cornstarch, and marinate the beef for 20 minutes. Heat up a wok with the oil. Add the beef and stir-fry until it is about half-cooked. Add the onion. Stir-fry until it begins to soften, then add the curry powder, and enough water to make a paste. Add 1 tablespoon soy sauce (or to taste). Continue to stir-fry until the curry begins to boil. Add salt to taste, and serve hot.
