Beef Curry Stir-Fry

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.

Yields4 ServingsDifficultyBeginnerPrep Time20 minsCook Time20 minsTotal Time40 mins
 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)
1

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.

2

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.

3

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.

 

Ingredients

 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)

Directions

1

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.

2

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.

3

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.

Beef Curry Stir-Fry