Stir-Fried Curried Beef

Stir-Fried Curried Beef

Servings 4 servings
Calories 220kcal


  • 12 oz beef flank steak
  • 2 tbsp green onion spring or scallion
  • cup chicken broth low salt
  • ¼ tsp black pepper
  • 1 ¼ tsp cornstarch
  • 4 tsp shaoxing rice wine
  • 2 ½ tsp soy sauce reduced sodium
  • 1 tbsp garlic
  • 4 tsp olive oil extra virgin
  • 1 tbsp ginger root
  • 1 cup red onion
  • 1 tbsp curry powder
  • 1 tomato
  • ¾ cup green peas


  • Cut the beef with the grain into 2-inch-wide strips.
  • Cut each strip across the grain into ¼-inch-thick slices.
  • Combine the beef, ginger, 1 ½ tsp soy sauce, cornstarch, 1 teaspoon of the rice wine, and pepper and stir.
  • Stir in 1 teaspoon of the oil.
  • Combine the broth, 1 tsp soy sauce, and the remaining 1 tablespoon rice wine.
  • Heat a wok over high heat.
  • Add in the remaining 1 tablespoon oil, the red onions and garlic, then stir-fry 30 seconds or until the onion is wilted.
  • Push the onion mixture to the sides of the wok, carefully add the beef, and spread it evenly in one layer in the wok.
  • Cook undisturbed 1 minute, letting the beef begin to sear.
  • Sprinkle on the curry powder, then stir-fry 30 seconds, or until the beef is lightly browned but not cooked through.
  • Add the tomato and peas and stir-fry 30 seconds or until well combined.
  • Add the broth mixture into the wok and stir-fry 30 seconds to 1 minute or until the beef is just cooked through.


Nutrition Facts
Stir-Fried Curried Beef
Amount Per Serving (220 g)
Calories 220 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2.5g16%
Cholesterol 55mg18%
Sodium 180mg8%
Potassium 618mg18%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 22g44%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.



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