Stir-Fried Beef Curry

"Easy and delicious. Curry is not traditionally a Chinese spice, but it adds a hint of exotic, subtle flavor to this dish. This can be a filling dinner for 2 on it's own or can be served as part of a multi-course Chinese-style dinner. It matches well with vegetables, especially string beans or broccoli."
 
Stir-Fried Beef Curry created by Demandy
Ready In:
39mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@littleturtle
Contributor

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. CC  G
    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,
     
  2. CC  G
    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,
     
  3. Tropicalz
    My husband and I really enjoyed this dish. Next time, I will marinade the beef longer. Thanks!
     
  4. TexasKelly
    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.
     
  5. TexasKelly
    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.
     
Advertisement

Find More Recipes