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    You are in: Home / Recipes / Stir-Fried Beef Curry Recipe
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    Stir-Fried Beef Curry

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • on April 13, 2009

      I didn't want to review this as I see I made a big mistake! A little embarrassing but I used rice wine vinegar instead of rice wine or sherry. No wonder I thought the vinegar was too strong. I will definately make again with the right ingredients. Thanks,

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    • on April 11, 2007

      My husband and I really enjoyed this dish. Next time, I will marinade the beef longer. Thanks!

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    • on December 13, 2006

      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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    • on December 08, 2006

      This had awesome flavor, even when reheated. Next time I make it I'll throw in some veggies as another reviewer did to make it healthier and I'll cut back on some of the oil. I made about 3 servings for us when prepared with two cups of rice.

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    • on July 09, 2006

      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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    • on April 12, 2006

      This was really good. I thought it would have a strong curry taste, but the powder added just the right amount of spice without an overwhelming curry taste. SOrry no picture, everyone filled their plates up before i could snap one off. This will become a favorite of ours from now on. thanks!

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    Nutritional Facts for Stir-Fried Beef Curry

    Serving Size: 1 (107 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 572.0
     
    Calories from Fat 372
    65%
    Total Fat 41.3 g
    63%
    Saturated Fat 12.5 g
    62%
    Cholesterol 101.6 mg
    33%
    Sodium 1126.8 mg
    46%
    Total Carbohydrate 14.8 g
    4%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.2 g
    20%
    Protein 32.1 g
    64%

    The following items or measurements are not included:

    beef steaks

    Detailed Nutrition Values About Nutrition Info
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