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Curry Beef Stir-Fry

 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."
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Curry Beef Stir-Fry (continued)

Directions (continued)

  • 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. Yield: 6 servings.
Nutritional Facts: One serving (calculated without rice) equals 205 calories, 9 g fat (0 saturated fat), 51 mg cholesterol, 453 mg sodium, 12 g carbohydrate, 0 fiber, 19 g protein. Diabetic Exchanges: 2 meat, 2 vegetable.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.