Beef Curry Stir-Fry

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junio 23, 2015

You can slice your own beef stir-fry strips from a Grilling or Fast-fry steak for this recipe or better yet, get the staff at the meat counter to do it for you.
[timer length=20]20 Minutes[/timer]

  • Prep: 20 mins
  • Cook: 20 mins
  • 20 mins

    20 mins

    40 mins

  • Productos: 4 Servings


1 lb (500 g) Beef Stir-fry Strips or Grilling Steak, cut into strips

½ cup (125 mL) teriyaki sauce

1 clove garlic

2 onions

1 carrot

3 tbsp (45 mL) peanut or vegetable oil, divided

3 tbsp (45 mL) curry powder

1 cup (250 mL) chicken broth or stock

⅓ cup (75 mL) whipping cream

⅓ cup (75 mL) shredded coconut or chopped roasted peanuts

2 cup (500 mL) snow peas

Chopped green onion or fresh cilantro (coriander)


Combine beef strips with teriyaki sauce in large freezer bag; seal and refrigerate for 20 to 30 minutes. Meanwhile, mince garlic and cut onions and carrot into thin slices.

Drain beef, discarding teriyaki marinade. Heat 1 tbsp (15 mL) oil in wok or non-stick skillet over medium-high heat. Cook beef in 2 batches, for 1 minute per side or until browned, but still pink inside. Remove from wok.

Add remaining 2 tbsp (30 mL) oil to wok; stir-fry garlic, onions and carrot for 5 minutes. Add curry powder; stir-fry for 1 minute. Stir in broth, cream, coconut and reserved beef strips; simmer 1 minute. Stir in snow peas; cook, stirring occasionally for 3 minutes. Serve garnished with green onion.