Crispy Curry Beef Stir Fry

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 Crispy Curry Beef Stir Fry. Serve with steamed rice and some veggies for a complete dinner in minutes.

If you’re up for a quick stir fry how about this Crispy Curry 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 Chinese one 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 cinnamon, star anise, cloves, fennel, nutmeg and allspice.

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.

If you like stir frys, try my Szechuan Eggplant and Pork Stir-Fry, or this Pork Stir Fry with Maple Cider Glazed Vegetables. Enjoy!

Crispy Curry Beef Stir Fry

This Crispy Curry Beef Stir Fry has marinated flank steak in rice vinegar, curry powder and soy sauce then sears for crispy edges in an easy aromatic sauce.

4 from 4 votes

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Course: Dinner, Main

Cuisine: Asian, Chinese

Keyword: beef curry recipe, beef stir fry, crispy beef recipe

Prep Time: 35 minutes

Cook Time: 12 minutes

Total Time: 47 minutes

Servings: 4 servings

Calories: 210kcal

Author: Kevin Is Cooking

Ingredients

• 1 lb flank steak , cut into thin strips (See Note 1)
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 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

US Customary - Metric

Instructions

• 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 salt and white pepper if needed. Serve with steamed rice and vegetables if desired.

Notes

1. 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.

 

Nutrition

Calories: 210kcal | Carbohydrates: 3g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 623mg | Potassium: 485mg | Vitamin A: 15IU | Calcium: 31mg | Iron: 2.5mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!