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Beef Curry
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Please does anyone have a good easy to prepare beef curry recipe.
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Spicy Beef Curry Stew for the Slow Cooker
Make it in the slow cooker, but it can be made stove top also.
15 ml olive oil
455 g beef stew meat
salt and pepper to taste
2 cloves garlic, minced
2 g chopped fresh ginger
1 fresh jalapeno peppers, diced
6 g curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
235 ml beef broth
DIRECTIONS
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.
Make it in the slow cooker, but it can be made stove top also.
15 ml olive oil
455 g beef stew meat
salt and pepper to taste
2 cloves garlic, minced
2 g chopped fresh ginger
1 fresh jalapeno peppers, diced
6 g curry powder
1 (14.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
235 ml beef broth
DIRECTIONS
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder. Mix in the diced tomatoes and juice.
Place the onion in the bottom of a slow cooker, and layer with the browned beef. Scoop the skillet mixture into the slow cooker, and mix in the beef broth.
Cover, and cook 6 to 8 hours on Low.
Beef Rendang Curry
455 g beef round, diced
30 ml cooking oil
30 g dried shrimp, minced (Optional)
1 clove garlic, minced
5 g chopped lemon grass
2 onions, chopped
415 ml coconut milk
125 g red curry paste, or to taste
20 g turmeric powder
1 fresh red chile pepper, finely chopped (optional)
1 bunch fresh cilantro, chopped
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
455 g beef round, diced
30 ml cooking oil
30 g dried shrimp, minced (Optional)
1 clove garlic, minced
5 g chopped lemon grass
2 onions, chopped
415 ml coconut milk
125 g red curry paste, or to taste
20 g turmeric powder
1 fresh red chile pepper, finely chopped (optional)
1 bunch fresh cilantro, chopped
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
Curry Beef Stir-Fry
8 g cornstarch
15 ml reduced-sodium soy sauce
90 ml cold water, divided
30 ml vegetable oil, divided
455 g boneless sirloin steak, cut into thin strips
3 g garlic clove, minced
0.2 g ground ginger
1 small onion, cut into 1/2-inch wedges
125 g sliced celery
119 g green pepper, cut into 1-inch pieces
369 g tomatoes, cut into 1/2-inch wedges
SAUCE:
8 g cornstarch
120 ml cold water
45 ml ketchup
15 ml reduced-sodium soy sauce
2 g curry powder
Hot cooked rice
In a large bowl, combine 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 over rice.
8 g cornstarch
15 ml reduced-sodium soy sauce
90 ml cold water, divided
30 ml vegetable oil, divided
455 g boneless sirloin steak, cut into thin strips
3 g garlic clove, minced
0.2 g ground ginger
1 small onion, cut into 1/2-inch wedges
125 g sliced celery
119 g green pepper, cut into 1-inch pieces
369 g tomatoes, cut into 1/2-inch wedges
SAUCE:
8 g cornstarch
120 ml cold water
45 ml ketchup
15 ml reduced-sodium soy sauce
2 g curry powder
Hot cooked rice
In a large bowl, combine 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 over rice.
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