Stir Fried Beef Curry
Elevate your weeknight dinner game with this irresistible Stir Fried Beef Curry, a vibrant fusion of bold flavors and quick-cooking convenience. Tender slices of beef sirloin are seared to perfection and paired with crisp bell peppers and fragrant aromatics like garlic and ginger. A creamy, coconut milk-based curry sauce infused with red curry paste, soy sauce, and a hint of fish sauce brings depth and richness to every bite. This dish strikes the perfect balance of savory, sweet, and spicy, with optional chili flakes for heat and fresh basil for a fragrant garnish. Ready in just 35 minutes, this hearty and flavorful curry is best served over steamed rice, making it an ideal choice for busy evenings. Packed with Thai-inspired ingredients and satisfying textures, it's a must-try recipe for curry lovers!
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Recipe Information
Ingredients
- 500 grams beef sirloin, thinly sliced
- 1 medium yellow onion, sliced
- 2 medium bell peppers (red, yellow, or green), sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 200 milliliters coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 10 leaves basil leaves (optional, for garnish)
- 0.25 teaspoon chili flakes (optional, for heat)
- 4 cups steamed rice (to serve)
Instructions
Prepare all ingredients by slicing the beef, onion, and bell peppers and mincing the garlic and ginger.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced beef to the wok and stir-fry for 2-3 minutes until it is browned but not fully cooked. Remove the beef from the wok and set aside.
In the same wok, add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the sliced onion and bell peppers to the wok. Stir-fry for 3-4 minutes until the vegetables begin to soften.
Stir in the red curry paste and mix well with the vegetables for about 1 minute to release the flavors.
Pour in the coconut milk, soy sauce, fish sauce, and brown sugar. Stir until the curry sauce is smooth and begins to simmer.
Return the beef to the wok and toss it evenly in the curry sauce. Cook for an additional 3-5 minutes until the beef is cooked through and tender.
Stir in the lime juice and chili flakes for a hint of brightness and heat, if desired.
Garnish with fresh basil leaves (optional) and serve hot over steamed rice.
Nutrition Facts
Calories |
2878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 3361 mg | 146% | |
| Total Carbohydrate | 305.0 g | 111% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 39.1 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 3364 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
