Here is my Chinese style beef curry
* 1 pound flank steak
* 1/2 medium yellow onion
* 3/4 cup green peas
* 1/2 cup chicken broth
* 1 tablespoon dark soy
* 1 thin slice ginger
* 2 to 3 tablespoons water, as needed, to make a paste
* 1 teaspoon salt, or to taste
* 1/2 teaspoon sugar
* 2 tablespoons canola oil
Marinade for Beef:
* 1 tablespoon light soy sauce
* 1 tablespoon sherry dry
* 1 teaspoon sesame oil
* 1 1/2 teaspoons CornStarch
## Steps to Make It
Cut the beef across the grain into thin strips approximately 1 1/2 inches long and 3/4 inch wide.
Add the marinade ingredients, adding the cornstarch last. Marinade the beef for 25 to 30 minutes.
While the beef is marinating , prepare the vegetables. Peel and chop the onion. Blanch the peas in boiling water for 1 minute then prepare the vegetables. Peel and chop the onion. Blanch in boiling water for 1 minute. Rinse in cold water, and drain thoroughly. Combine the chicken broth with the dark soy sauce and set aside.
Preheat the wok on medium-high heat (the wok is ready when a couple of drops of water sizzle when added to the wok). Add 2 tablespoons oil (you can also substitute peanut oil for the canola oil) to the wok, drizzling to coat the sides. When the oil is sizzling, add the ginger. Cook for 2 to 3 minutes until the ginger is browned. Discard the ginger.
Add the beef to the wok (to avoid overcrowding the wok, cook the beef in 2 batches if needed. Sear the beef for about 30 seconds, then stir-fry until it is about 80 percent cooked and changes color. Remove the beef from the wok. Turn the heat down to medium.
Add the onion to the wok. Let the onion cook for 2 minutes to brown, then add the curry powder. Add enough water to make a paste. Let the onion cook for a couple of minutes, then add peas.
Add the beef. Return the heat to medium-high, and add the chicken broth and dark soy sauce . Bring to a boil. Stir in the salt and sugar. Cook for about another 3 minutes, and serve hot. You can serve this beef curry with cooked white rice or as you wish. I boil basmati rice let cool then fry in pan with one or two eggs and then add spring onion. Also in this dish I fried of some nice sized mushroom and added to the curry.