Best Curry Beef Stir Fry Recipes

CURRY BEEF STIR-FRY

Curry Beef Stir-Fry image

"This hearty, fast and tasty stir-fry has been a menu mainstay for years," says Diana Faulds of Strathroy, Ontario. "We love the crisp vegetables and Asian-style sauce."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons canola oil, divided
1 pound boneless beef sirloin steak, cut into thin strips
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice

Steps:

In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat. , In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef. , For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

Nutrition Facts : Calories 205 calories, Fat 9g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 453mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

STIR-FRY GREEN CURRY BEEF WITH ASPARAGUS & SUGAR SNAPS

Stir-fry green curry beef with asparagus & sugar snaps image

Whip up this quick Thai stir-fry with sliced sirloin steak, coconut milk and plenty of green veggies for a healthy and delicious dinner in just 20 minutes

Provided by Sara Buenfeld

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 13

Ingredients

250g very lean sirloin steak , sliced
1 tsp Thai fish sauce
zest and juice 1/2 lime
½ tsp green peppercorns in brine, rinsed and chopped
3 garlic cloves , chopped
1 tbsp rapeseed oil
1 large banana shallot , chopped
10 asparagus spears , sliced at an angle
4 handfuls sugar snap peas
4 broccoli florets (about 275g/10oz), cut into smaller pieces
175ml reduced-fat coconut milk
2-3 tsp green Thai curry paste (if you like it spicy, use a yellow paste)
good handful basil leaves (about 25)

Steps:

Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)
Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.
Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.

Nutrition Facts : Calories 410 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium

BEEF CURRY STIR-FRY

Beef Curry Stir-Fry image

Make and share this Beef Curry Stir-Fry recipe from Food.com.

Provided by MizzNezz

Categories One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh gingerroot or 1 teaspoon ground ginger
4 tablespoons oil, divided
1 lb boneless sirloin steak, cut into thin strips
1 onion, cut into pieces
1 green pepper, cut into strips
1 red pepper, cut into strips
2 celery ribs, thinly sliced
1 cup water
5 teaspoons cornstarch
1 1/2 teaspoons curry powder

Steps:

Mix the soy sauce, garlic, ginger, and 2 T oil.
Add beef; toss to coat.
Chill for 15 minutes.
In wok (or lg skillet) heat remaining oil.
Stir-fry beef over med heat for 2 minutes.
Remove beef and set aside.
Stir-fry onion for 1 minute.
Add peppers and celery; stir-fry 2 minutes.
Return beef to wok.
Mix water, cornstarch and curry until smooth.
Add to wok, bring to a boil stirring constantly.
Boil for 1 minute.

THAI STIR-FRY BEEF CURRY

Thai Stir-Fry Beef Curry image

After having my first and most delicious Thai meal, I was on the hunt for recipes to make at home. I found this recipe in a beautiful book called, appropriately, "Beautiful Thailand". As with all curry dishes you will want to adjust the heat to your tastes. I find 1 tablespoon of curry paste to be more than sufficient to clear a sinus cold so you may want to start with 1/2 tablespoon. Have fun!

Provided by Raspberry Cordial

Categories Curries

Time 17m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

90 ml coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
6 kaffir lime leaves
1 tablespoon oil
2 tablespoons panang curry paste (use only 1 Tbsp. or less for less heat)
250 g beef sirloin, sliced thinly
1/8 cup green pepper, sliced
1/8 cup red pepper, sliced
1/4 cup onion, sliced
2 tablespoons roasted peanuts, chopped fine (or cashews)

Steps:

Mix together the sauce ingredients and set aside.
Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat.
Return the temperature to high and saute the beef, then add the sauce. Cook until the sauce is thick, about 5 minutes.
Add the sliced peppers , onions and ground peanuts. Cook for 2 minutes more.
Serve over Jasmine rice. (P.S. Don't eat the lime leaves).