This Curried Beef Stir Fry marinates flank steak in rice vinegar and curry powder then sears and caramelizes for crispy edges in a wonderful aromatic sauce.
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4 from 5 votes

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.
Prep Time35 mins
Cook Time12 mins
Total Time47 mins
Course: Dinner, Main
Cuisine: Asian, Chinese
Keyword: beef curry recipe, beef stir fry, crispy beef recipe
Servings: 4 servings
Calories: 210kcal
Author: Kevin Is Cooking


  • 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


  • 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.


  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.


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