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    You are in: Home / Recipes / Beef and Orange Curry Recipe
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    Beef and Orange Curry

    Average Rating:

    1 Total Reviews

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    • on September 14, 2009

      We really enjoyed this unusual (for us) dish. I wasn't sure if the type of curry paste was crucial to the dish, and I'm sure each tastes different. I used a Korma paste, and thought the flavors worked well with the orange. The beef was nice and tender. I served it over rice. One thing to note, the time indicated for the recipe should be increased. It shows 16 minutes total, but the meat needs to cook for an hour in step 2. Made for PAC Fall 2009.

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    Nutritional Facts for Beef and Orange Curry

    Serving Size: 1 (318 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.6
     
    Calories from Fat 87
    25%
    Total Fat 9.7 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 78.2 mg
    26%
    Sodium 520.0 mg
    21%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 3.1 g
    12%
    Sugars 12.2 g
    49%
    Protein 37.0 g
    74%

    The following items or measurements are not included:

    lean round steak

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