• 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 cloves garlic, coarse chopped
  • 1 thumb size piece of ginger, sliced into matchsticks


  • 1 lb flank steak, sliced very thin
  • 2 tablespoons oil
  • 1 onion, cut in wedges
  • 2 stalks celery, long diagonal slices
  • 1 bell pepper, quartered, and cut into 1” sections
  • 1 tomato, cut in wedges, leaving core in
  • 1 can of whole tomatoes (14 oz.)
  • 1-2 tablespoons Sun Brand Madras Curry Powder, to taste
  • 1 teaspoon chili powder
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce, to taste
  • 1 tsp sugar, to taste


  • 1 cup of beef or chicken stock
  • 2 tablespoons of cornstarch
  • ¼ cup cold water


Slice beef across the grain into 1/4″ thick slices. Place into a small bowl and mix well with marinade ingredients.  Set aside.

Prepare the vegetables by quartering the bell pepper and slicing into 1-2” sections, cut the yellow onion into ½” wedges making sure to separate the layers. Slice celery in oblong diagonal medallions. Cut tomato into wedges, about 1 1/2″.

Heat 2 tablespoons oil in wok. Par cook the beef slices till they are 70% cooked and set beef aside in a bowl. Stir-fry onion and bell pepper 1 to 2 minutes in hot oil. Then add curry and chili powder. The vegetables should be coated in a thin layer of spice and oil. Add a teaspoon of oil if the mixture seems too dry.  

Add fresh tomato and cook for 1 to 2 minutes. Then add in the canned tomatoes with juices and cook until mixture is heated through. Add ketchup, soy sauce and sugar to taste. Add celery and cook for another 2 minutes.

If you like your dish more saucy - then mix cornstarch with cold water and add to your wok. Stir until mixed and then add the beef or chicken stock. Cook until thickened.

When your celery is cooked to your desired texture add your beef back into the wok.

Pour over chow mein noodles and serve.