CURRIED BEEF STIR-FRY
Curried Beef Stir-Fry is a flavorful, eye-catching entree. "I created this recipe and prepare it often when time is short," informs Karen Munn of St. Francois Xavier, Manitoba.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes. , In a large skillet or wok, heat remaining oil. Stir-fry beef over medium-high heat for 2-3 minutes. Remove beef and set aside. In the same skillet, stir-fry the onion for 1 minute; add peppers and celery. Stir fry for 2 minutes; return beef to the skillet. Combine water, cornstarch and curry powder until smooth; add to skillet. Bring to a boil and boil for 1 minute, stirring constantly. Serve over rice or noodles.
Nutrition Facts : Calories 323 calories, Fat 20g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 757mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
PALEO COCONUT CURRY STIR FRY
This paleo-style stir fry uses coconut milk and curry powder. Try it with shrimp!
Provided by Chris Denzer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
- Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
- Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.
Nutrition Facts : Calories 372.2 calories, Carbohydrate 16 g, Cholesterol 58.5 mg, Fat 24.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 17.1 g, Sodium 387.1 mg, Sugar 8.5 g
CURRY STIR-FRY
A great dinner stir-fry that's easily adjustable for how many people you have that night. Increase or decrease the curry powder to meet your tastes. I've also added a few dashes of cayenne pepper for those that like it extra spicy.
Provided by kellewic
Categories World Cuisine Recipes Asian
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
- Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
- Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Cholesterol 148.2 mg, Fat 15.2 g, Fiber 5.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 192.5 mg, Sugar 4.5 g
CURRY BEEF STIR-FRY
"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
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
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
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
CHINESE CURRY BEEF STIR FRY
Chinese Curry Beef Stir Fry features curry-spiced crispy beef in velvety black bean sauce. Make this recipe for an easy weeknight meal!
Provided by Kevin
Categories main dishes
Time 47m
Number Of Ingredients 11
Steps:
- In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
- In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
- Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes.
- Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.
Nutrition Facts : Calories 225 kcal, Carbohydrate 7 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 68 mg, Sodium 697 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF CURRY STIR-FRY
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
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.
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5/5 Total Time 30 minsCategory Curries, Asian-StyleCalories 401 per serving
- 1 Cook rice following packet instructions. Steam broccoli in microwave for 1-2 minutes, until tender.
- 2 Meanwhile, spray a large frying pan with oil and set over a high heat. add steak, ginger, garlic and curry powder. Cook, stirring, for 1-2 minutes, until steak is browned. add broccoli, tomatoes, soy sauce, lime juice and zest and stir to combine. Add a little water if needed (this is not a saucy curry). add kaffir lime leaves, chilli and baby spinach, and cook until leaves are wilted.
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Servings 4Total Time 40 minsCategory CurriesCalories 183 per serving
- heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate.
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- 2 Spray a wok or large frying pan with oil and place over a high heat. Add mince and curry powder. Stir-fry for 3-4 minutes until beef is browned. Remove from pan.
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Cuisine AsianEstimated Reading Time 6 minsCategory Main Dish-BeefTotal Time 40 mins
- Thinly slice the round steak and place in a mixing bowl with the soy sauce, 1 tablespoon of cornstarch, and 1 tablespoon curry powder. Allow the beef to marinate while you prep the rest of the ingredients.
- Combine the broth with the rest of the cornstarch and curry powder. Stir in the garam masala and set aside.
- Heat a large skillet coated with cooking spray over high heat. Sauté the garlic and ginger 30 seconds before adding the onions, celery, and carrots. Cook the vegetables 2 to 3 minutes before adding the bell peppers. Continue to cook until the vegetables are crisp tender. Remove to a large bowl and set aside.
- Spray the skillet with additional cooking spray as needed before adding the beef. Cook the beef, stirring constantly, until browned.
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5/5 (2)Total Time 25 minsCategory Main CourseCalories 381 per serving
- While the steak is chilling, whisk tamari, curry paste, hoisin, vinegar, brown sugar, beef stock and 3 teaspoons cornstarch. Set aside.
- Heat a large non-stick skillet to a high heat. Add peppers and onions. Stir-fry veggies until softened, about five minutes. Make sure to use tongs to toss the veggies every 30 seconds or so they don't burn. (It's ok if they get a little charred.)
- While the pepper cook, , use a very sharp knife to slice the steak into very thin pieces. Season with salt and pepper. Add to a bowl and toss with remaining cornstarch.
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