1 lb. beef, cut in 1" cubes
1 tsp. salt
1/2 tsp. seasoned pepper
1 tbsp. soy sauce
2 tbsp. oil
2 onions, finely chopped
1 tbsp. curry powder
1 tsp. cayenne or to taste
2/3 c. condensed beef broth
2 sm. potatoes, peeled & cut in 1/2" cubes
3 whole cloves (opt.)
1 lg. tomato, cut julienne
2 green peppers, cut julienne
2 green onions, cut 1" long
1 tbsp. sugar
1 tsp. vinegar
Juice of 1 lime or lemon
1 c. ground peanuts
Chopped parsley

Season beef with salt, seasoned pepper and soy sauce. Set aside for about 1 hour. Heat oil in wok or skillet. Saute onions. Add beef to broth. Stir in curry powder, cayenne and broth. Cook mixture until beef is tender.

Add potatoes and cook until tender. Add cloves, tomato, green peppers, green onions, sugar, vinegar and lime juice. Stir for about 5 minutes. Serve with hot rice, sprinkled with peanuts and parsley. Makes 6 to 8 servings.

Editor's Note: As the dish has a large amount of sauce and vegetables, the amount of beef can be increased from 1 1/2 to 2 pounds.