Stir-Fried Curry Beef

Name: Stir-Fried Curry Beef
Prep time: 20 min
Total time: 20 min
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1 pound boneless beef, preferably sirloin, cut into ½-inch slices across the grain; 1 tablespoon soy sauce; 1 pound boneless beef, preferably sirloin, cut into ½-inch slices across the grain; 2 garlic cloves, minced; One 1½-inch piece fresh ginger, peeled and minced; 2 tablespoons corn, grapeseed, or other neutral oil; 2 tablespoons corn, grapeseed, or other neutral oil; 1 teaspoon sugar; 2 tablespoons corn, grapeseed, or other neutral oil; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; 1 tablespoon Shaoxing wine, dry sherry, stock, or water; Chopped fresh cilantro leaves for garnish; 3 tablespoons curry powder, preferably homemade; 1 small onion, sliced

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
20 min

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

This stir-fry has only curry powder in common with the stews that are usually labeled curries. Unlike those, this is quick and easy. Serve it over steamed rice.

Other cuts of meat you can use here: pork, preferably from the shoulder or leg (fresh ham); lamb, preferably from the shoulder or leg; boneless chicken; shrimp (which will cook much faster).

Ingredients

Asia
China
Main course

Ingredients

Method