Tested till perfect Beef Stir-Fry Curry
Beef Stir-Fry Curry
Photography by Jim Norton

Beef Stir-Fry Curry

While cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.

By Andrew Chase and The Test Kitchen

Source: Canadian Living Magazine: April 2011

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 4 4green hot peppergreen hot peppers, halved lengthwise and seeded
  • 4 4cilantro sprigscilantro sprigs, (stems and leaves), coarsely chopped
  • 2 2cloves garlic, smashed
  • 1 1small onion, chopped
  • 1 tbsp 1tbspchopped fresh ginger
  • 3 tbsp 3tbsppeanut oil or vegetabIe oil
  • 2 tbsp 2tbspcurry powder
  • 1 lb 1lbbeef grilling steakbeef grilling steak, (such as rib eye or top sirloin), thinly sliced across the grain
  • 4 4plum tomatoplum tomatoes, cut in thin wedges
  • 1/3 cup 1/3cupplain yogurt
  • 1 tsp 1tspsalt
  • 1 tbsp 1tbsplemon juice
  • 1 tsp 1tspgaram masala
  • cilantro sprigscilantro sprigs
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Preparation

In food processor, purée together hot peppers, chopped cilantro, garlic, onion and ginger until paste.

In wok, heat oil over medium heat; stir-fry pepper paste and curry powder, drizzling in 6 tbsp water, 1 tbsp at a time, as paste begins to stick to pan, until no water remains, about 4 minutes.

Add beef; stir-fry over high heat until seared, about 2 minutes. Add tomatoes, yogurt and salt; stir-fry until tomatoes are softened, about 2 minutes. Stir in lemon juice and garam masala; cook for 30 seconds. Garnish with cilantro sprigs.

Nutritional Information Per serving: about

cal 369 pro 27g total fat 25g sat. fat 8g
carb 10g fibre 3g chol 60mg sodium 658mg
potassium 704mg

% RDI:

calcium 7 iron 29 vit A 8 vit C 25
folate 12
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