Seared, caramelized and crispy edges of curried flank steak all napped in a wonderful aromatic sauce. That’s what you get in this quick mid-week meal of Curried Beef Stir Fry. Serve with steamed rice and some veggies for a complete dinner in minutes.
If you’re burnt out on Thanksgiving leftovers how about this Curried Beef Stir Fry that is quick to assemble and delivers big on aroma and flavors. The smell of the spices and aromatics fills your home. I tend to serve this with steamed rice and whatever veggies I have on hand.
I use the Chinese curry powder found in Asian supermarkets, it has a different aroma and flavor than the Indian curry powders. The rice wine vinegar used here in the marinade breaks down the meat fibers so it is deliciously tender on the inside. You will definitely feel the difference when you bite into the meat.
To make sure the beef is tender it’s all about how it’s cut and marinated. Slice the flank steak lengthwise into four or five 2-inch wide strips. Take each strip, and cutting across the grain and on the diagonal, cut thin 1/4 inch pieces.
Now for that marinade, in a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
I like to get that wok searing hot and quickly add the oil, then place each piece of marinated flank steak in the wok and give each a little breathing room. Work in small batches to ensure the meat gets seared, not steamed, and quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce.
Cook for a minute and add the meat back in and stir fry for 3-4 minutes. Season to taste with salt and white pepper if needed. Serve with steamed rice and vegetables if desired.
This Curried Beef Stir Fry marinates in rice vinegar and curry powder then is seared and caramelizes for crispy edges all in a wonderful aromatic sauce.
- 1 lb flank steak , cut into thin strips (See Note 1)
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp Chinese curry powder
- 1 tbsp oil
- 1/2 cup beef stock
- 1 tbsp black bean paste
- 1 tbsp cornstarch
- 2 tbsp water
- 1/2 tsp white pepper
- 1/8 tsp kosher salt
- In a bowl mix the curry powder, vinegar and soy sauce. Add the thin strips of beef and massage with hands to cover each piece of meat with marinade. Cover and place in refrigerator to rest for 30 minutes.
- In a wok placed over high heat, add the oil. In small batches to ensure the meat gets seared, not steamed, quickly stir fry the meat until cooked on both sides, 2-3 minutes. Remove from wok and set aside.
- Add the 1/2 cup of beef stock and scrape up bits of caramelized beef bits. Add the black bean paste and stir. Stir in the cornstarch slurry and stir to create a smooth sauce. Cook for a minute and add the meat back in and stir fry for 3-4 minutes. Season to taste with slat and white pepper if needed. Serve with steamed rice and vegetables if desired.
- Slice the flank steak lengthwise into four or five 2-inch wide strips. Take each strip, and cutting across the grain and on the diagonal, cut thin 1/4 inch pieces.
This looks so delicious and easy to make! Can I use regular curry powder or it won’t do the trick?
I use several different curry powders and they are all wonderful with this. The Chinese one just just has cinnamon and some other spices in as well – although each curry powder can be different due to traditional and non-traditional recipes.
Chinese ingredients are usually turmeric, coriander, fenugreek, cumin, red pepper, black pepper, cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel leaves, allspice and garlic. While in Indian mixes they have turmeric, coriander, cumin, fenugreek seeds, cassia bark, cardamom pos, black pepper, chiles, and curry leaves. So you can see some similarities, but the Asian version has the star anise, cloves, fennel, nutmeg and allspice.
I’m traveling to India in March and can’t wait to explore all the different versions and pick up as many tricks and recipes as I can to pass along here. I hope you keep in touch!
I just love this — the flavors are brilliant! Your photographs are stunning as well. Cheers & happy holidays!
Gee, thanks a lot…it’s 949am and now I want this! I’ll take a savory stir fry any day of the week! Love it Kevin, looks great as always X
Thanks so much Adriana, always glad to help others achieve their full eating potential! 🙂 Hope you’re having a wonderful holiday season out there in Ortenberg!
What an intrguing dish, it looks delicious! I have never tried black bean paste with a curry kind of flavour but can see it working!
Appreciate it Brian, hope you put you curry and black bean paste to good use! 😉
Love stir fry. Love curry. This looks amazing! Can’t wait to give it a go next week!
Thank you Patricia for stopping by and the kind words. I hope you give this a try! It’s a nice switch up from all the holiday foods. 🙂
I love a good stir fry, and this one looks amazing with that delicious curry! Bring on the flavor, yum!
Thanks so much Karly, I hope you give it a try! BTW, love your site, the photography rocks as do the recipes. Following 🙂
Hi Kevin, I love the title picture and font! How did you do that? I am sure the strong flavour of this beef will go so good with plain rice. Looks like Japanese curry sauce but it is powder. I must try this. Look so yummy.
Hello there Shihoko, thanks for stopping by. I just stacked them and snapped the photo, no toothpicks involved. 🙂
I visited your site, so glad we have met. Have a great weekend.
You had me at curry, Kevin. Just… curry.. Aahhh… There’s too much pumpking and turkey… and ham… and stuffing. No curry. You made my day. Yes to curry! It’s weird how much curry powder I use but never applied it like this before.. on a stir fry. I’m inspired.
Hi AiPing – I agree! It’s a great and quick marinade that really does a great job of tenderizing and the curry is a welcome change form the usual holiday foods. I hope you give this a try. 🙂
Oh, yum! I want to make this right now! This looks fantastic!
Thanks so much Sandra, appreciate it!
I have seen the Chinese Curry but never tried it, and I, like Mike, have a jar of black bean paste sitting in my pantry that I’ve always wondered what to do with. Can’t wait to give this a try!
Thanks for stopping by Marianne. Black bean paste is distinctive and so good in flavor. It can overwhelm, but used sparingly adds so much. I hope you give this a try and come back!
Just saw this on Facebook and I have to come over to check on the recipe! The beef is perfectly cooked and the flavor just sounds amazing! Stir fry is one of my favorite ways to solve lunch and I’ll have to try this out. It’s very intriguing to cook black bean sauce with curry. New, and yum!
Thanks Maggie, high praise from you. I’ll take it! 🙂 I usually stir fry this with celery – good stuff.
I like to include that black bean paste in quite a few dishes and there is one that also has roasted garlic and is sensational.
Never used Chinese spice blend, will just add it to my grocery list! love these easy curries 🙂 Pinned!
Thanks Farida! The curry powder I get from Asian markets has a distinct aroma, mainly due to the 5 Spice Powder or cinnamon addition. The 5 Spice Powder is a blend of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns.
Hey Kevin! This look so good after all the ham and turkey! I’m not familiar with Chinese curry – is it mild or hot? I like adding curry powder to vegetable dishes, but I’ve not experimented much with meat curries. I’ve open to suggestions always! 🙂
Hi Dorothy, The curry powder I get from Asian markets has a distinct aroma, mainly due to the 5 Spice Powder or cinnamon addition, than the typical Indian Madras curry powder. It is not hot, but gives a wonderful aroma and taste.
When I saw curry in the title, I assumed this would be an Indian-inspried dish. I’m not familiar with Chinese curry…but I’m tempted to go figure it out now. This looks incredible…and ready in minutes? Yes, please! Can I serve it with a cup of coffee? 🙂 #WolfpackEats
Thanks Dave! The curry powder I get from Asian markets has a distinct aroma, mainly due to the 5 Spice Powder or cinnamon addition, than the typical Indian Madras curry powder. Just a 30 minute marinade and you’re set. #WolfpackSpiceShop
I love that you used black bean paste to make this. I have a jar in my pantry and I never know what to do with it. I’m so giving this recipe a try asap!
#WolfpackGenius
That stuff is a definite flavor weapon! So good and you won’t be disappointed. 🙂 #WolfpackSharing