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Curried Beef

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Servings 4 servings


  • 1 pound stewing beef cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon chili powder
  • 3 teaspoons dark sesame oil
  • 1 tablespoon minced gingerroot
  • 3 cloves garlic minced
  • 2 cups low sodium beef broth or use homemade
  • 2 tablespoons fish sauce


  • In a large bowl, place first 6 ingredients (beef through chili powder); toss well to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
  • Heat the sesame oil in a large skillet or wok over medium heat. Add gingerroot and garlic; cook for 1 to 2 minutes or until soft and fragrant. Raise skillet (or wok) heat to medium-high. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until browned. Stir in broth and fish sauce; bring mixture to a boil then reduce heat to low, partially cover and cook for 25 to 30 minutes or until beef is tender and liquid has thickened.
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