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Curried Beef Stir-Fry Recipe

Curried Beef Stir-Fry Recipe

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.
TOTAL TIME: Prep: 15 min. + marinating Cook: 15 min. YIELD:4 servings

Ingredients

  • 3 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced gingerroot or 1 teaspoon ground ginger
  • 4 tablespoons vegetable oil, divided
  • 1 pound beef top sirloin steak, cut into 1/8 inch strips
  • 1 large onion, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 2 large celery ribs, sliced
  • 1 cup cold water
  • 5 teaspoons cornstarch
  • 1 to 2 teaspoons curry powder
  • Hot cooked rice or noodles

Directions

  • 1. In a bowl, combine soy sauce, garlic, ginger and 2 tablespoons oil. Add beef; toss to coat. Cover and refrigerate for 15-20 minutes.
  • 2. 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. Yield: 4 servings.

Nutritional Facts

1 cup: 323 calories, 20g fat (4g saturated fat), 63mg cholesterol, 757mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 24g protein

Reviews for Curried Beef Stir-Fry

Sort By :
MY REVIEW
cka
Reviewed Feb. 25, 2013

"Excellent! Our family really enjoyed this. I made a few additions; added cauliflower, carrots, broccoli, and sugar snap peas, and skipped the celery."

MY REVIEW
jsouba
Reviewed Aug. 18, 2011

"best stir fry recipe i have ever made!! Used venison meat and it turned out excellent!! Plan on making for a future dinner party for friends!"

MY REVIEW
da_blister04
Reviewed Dec. 10, 2009

"This is my husband's favorite with a few variations. We use cut up boneless skinless chicken breasts instead of the beef. And Frozen peppers. I don't know how many times I have been asked for this recipe."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.