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You won’t believe how simple it is to make this beef curry stir-fry in just 20 minutes! The thinly-sliced beef is incredibly tender, stir-fried in a rich curry sauce with crisp vegetables. Serve with a bowl of warm rice or noodles to bring this classic takeout dish to your home table!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Beef: Try to go for flank, sirloin, or rib eye with a decent amount of fat marbling for best flavor.
Salt, pepper, sesame oil, cornstarch: We’ll be using these to season the meat and to give it a tender exterior when fried.
Onion, garlic, bell pepper: To provide some aroma, freshness, and light crunch to the dish. You may use either green, red, or yellow bell peppers for this (or a combination!). Feel free to add additional veggies to preference as well, such as mushrooms, carrots, celery, or baby corn.
Curry powder, beef stock, soy sauce, sugar: These will form the quick and easy curry stir-fry sauce. You can replace beef stock with chicken stock or water, if unavailable.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Coat the beef with salt, pepper, sesame oil, and cornstarch.
Fry the beef until browned on all sides, set aside.
Stir fry the garlic, onions, and bell peppers.
Stir fry the curry powder briefly.
Pour in beef stock, soy sauce, sugar, cornstarch slurry, and beef. Stir-fry until thickened and combined.
Cooking Tips
Avoid burning your curry powder: This will result with the final curry to taste extremely bitter. When stir frying the curry with the vegetables, be sure that your heat is not overly high to avoid burning the spices.
Prepare all your ingredients beforehand: This recipe moves fast! Ensure you have all your ingredients ready and prepared to be thrown into the pan for smooth-cooking.
The sauce will continue to thicken as it cools: Avoid reducing the sauce too much to prevent having overly-dry curry. If this happens, simply add beef stock a tablespoon at a time to reach your desired consistency.
Beef Curry Stir-Fry (Chinese Takeout Style)
You won’t believe how easy and simple it is to make this Chinese takeout style beef curry! The thinly-sliced beef is incredibly tender, stir-fried in a rich curry sauce with crisp vegetables. Serve with a bowl of warm rice or noodles to bring this classic takeout dish to your home table!
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Ingredients
~135 g thinly-sliced beef (I like flank, sirloin, or rib eye)
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil
1/2 tablespoon cornstarch
Oil, for frying
- Vegetables
1/2 onion, sliced
3 cloves garlic, minced
1/2 green or red bell pepper, chopped
- Curry sauce
1 1/2 teaspoon curry power
1/2 cup beef stock
1/2 teaspoon soy sauce
1/4 to 1/2 tsp sugar, according to taste
Cornstarch slurry (1/2 tsp cornstarch dissolved with 2 tsp of cold water)
Directions
- In a medium bowl, coat the thinly-sliced beef with salt, pepper, sesame oil, and cornstarch. Mix well to combine. Heat a wok or pan over medium-high heat with some oil. Fry the beef for 1-2 minutes, just until browned on both sides, then set aside.
- In the same pan, fry the onions for 1 minute to soften slightly. Add in the bell peppers and garlic and fry for another minute.
- Add in the curry powder and briefly stir fry with the vegetables, toasting the spices for around 10 to 20 seconds.
- Pour in the beef stock, soy sauce, sugar, and cornstarch slurry. Mix well and simmer for 2-3 minutes until thickened to your desired consistency.
- Add back in the beef and stir to combine. Season to taste with more sugar, soy sauce, or salt, if desired. Serve with a side of warm rice or noodles. Enjoy!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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