Stir-Fried Beef Curry
photo by Demandy
- Ready In:
- 39mins
- Ingredients:
- 15
- Serves:
-
3-4
ingredients
- 1 lb lean beef steak, sliced 2-inches long x 1/4-inch thick
- 3 tablespoons peanut oil
- 8 ounces onions, sliced (1 cup)
- 2 tablespoons garlic, coarsely chopped
- 1 1⁄2 tablespoons spring onions, finely chopped
-
Marinade
- 1 tablespoon light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- 2 teaspoons cornstarch
-
Curry Sauce
- 1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
- 1 tablespoon madras curry paste or 1 tablespoon Madras curry powder
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- 2 tablespoons chicken stock or 2 tablespoons water
directions
- Place beef in a bowl; add all marinade ingredients and allow to marinate for 20 minutes.
- Pre-heat wok until very hot.
- Add the peanut oil, and heat until oil smokes a little; then stir-fry beef until lightly browned (3-5 minutes).
- Remove from wok and drain well in a colander set inside a bowl to reserve oil.
- Wipe the wok clean and re-heat over high heat.
- Return 1 tablespoon of reserved oil to the wok, and stir-fry the onions and garlic for 1 minute.
- Mix in all ingredients listed under sauce, and let mixture simmer for 3 minutes.
- Return the beef to the wok and toss to coat thoroughly with sauce.
- Serve immediately.
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Reviews
-
This was an excellent dish. I only changed a few things. I used chicken instead of beef only b/c I did not have any beef on hand. Then, b/c I did not have time to marinate the chicken, I poured the marinade over the chicken and baked it in the oven. I pulled the chicken apart into peices, and then followed the rest of the directions to a T. I also only used a little bit of corn oil instead of the 3 tbsp of peanut oil, and I also subbed corn oil for sesame oil, both times b/c I didn't have the type of oil the recipe called for. I also did not have any rice wine, so I used red wine, and I used McCormick curry powder. I also did not have dark soy sauce, so I used light. All in all, even with those few changes I think I stayed true to the recipe, and it was WONDERFUL. My husband went back for 2nds, which means it was a hit b/c he can be picky. I will definately get some beef next time I go grocery shopping, to try this recipe again the way it is printed. Thanks for posting such a great recipe.
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What a fantastic blend of Indian and Asian ingredients! This tasted just wonderful and has gone straight into our 'make again' file! I used 250gm rump steak for the two of us but still used the full amount of curry sauce as we like plenty on our rice! I also threw in a few bunches of baby bok choy and stir fried for a couple of minutes after frying the onions; I didn't need to let the sauce simmer as it was a perfect consistancy for us immediately. Thanks so much for posting your lovely recipe!
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Tweaks
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This was an excellent dish. I only changed a few things. I used chicken instead of beef only b/c I did not have any beef on hand. Then, b/c I did not have time to marinate the chicken, I poured the marinade over the chicken and baked it in the oven. I pulled the chicken apart into peices, and then followed the rest of the directions to a T. I also only used a little bit of corn oil instead of the 3 tbsp of peanut oil, and I also subbed corn oil for sesame oil, both times b/c I didn't have the type of oil the recipe called for. I also did not have any rice wine, so I used red wine, and I used McCormick curry powder. I also did not have dark soy sauce, so I used light. All in all, even with those few changes I think I stayed true to the recipe, and it was WONDERFUL. My husband went back for 2nds, which means it was a hit b/c he can be picky. I will definately get some beef next time I go grocery shopping, to try this recipe again the way it is printed. Thanks for posting such a great recipe.
RECIPE SUBMITTED BY
littleturtle
United States