In a bowl, combine soy sauce, garlic, ginger and 2 tbsp oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir-fry for 2 minutes; return beef to skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
Recipe by: Taste of Home - April/May 1997 Posted to MC-Recipe Digest V1 #622 by The Taillons
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|Serving Size: 1 Serving (500g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 138 (33%)|
|Amt Per Serving||% DV|
|Total Fat 15.4g||20 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 47.6mg||15 %|
|Sodium 10645.5mg||367 %|
|Potassium 1086.3mg||29 %|
|Total Carbohydrate 24.7g||7 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 20.8g|
|Protein 47.1g||67 %|
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Calories per serving: 417
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