BEEF CURRY

 

beef curry in skillet

BEEF CURRY

This Beef Curry recipe is definitely a fan favorite! The flavor and simplicity is next level. Plus, it's great for a weeknight meal as it's quick and easy to put together and packed with flavor! 
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Prep Time 10 minutes
Cook Time 30 minutes
Servings 4

Ingredients
  

  • 1 lb Country Natural Beef Boneless Steak Bites
  • Kosher salt & ground black pepper for seasoning
  • 1 tbsp ghee or olive oil
  • 1/4 cup beef broth
  • 2-3 tsp garlic, minced
  • 1/2 large red onion, sliced
  • 1 red bell pepper, sliced
  • 2-3 tbsp red curry paste
  • 1 15 oz can full fat coconut milk
  • 2 tsp lime juice
  • 1/4 cup fresh basil, roughly cut
  • additional Kosher salt, to taste
  • 7-8 oz rice noodles**
  • Toppings: fresh basil (chopped) and lime slices

Instructions
 

  • Take steak out of fridge and bring to room temp, place steak on a plate and pat dry with clean paper towel.
  • Season steak generously with kosher salt and ground black pepper. 
  • Bring large cast iron skillet to medium-high heat. Add ghee (or olive oil) and swirl to coat the pan. 
  • Sear steak pieces on both sides, approximately 1-2 minutes per side (depending on thickness). You don't want to cook them all the way through, just sear them.
    seared steak bites
  • Remove from skillet and place on a plate; set aside for later. 
  • Add broth to pan to deglaze the bottom; be sure to scrape up any bits that are stuck. 
  • Add the garlic and move around the pan until fragrant, about 30 seconds
  • Add red onion, red bell pepper, curry paste, coconut milk, and lime juice. Use a whisk to combine.
  • Add beef back in along with any juices that have settled on the plate. Let simmer 5-10 minutes. 
  • Meanwhile, cook your rice noodles according to their package instructions. Drain and set aside. 
  • Add in basil to curry mixture; stir to combine. 
  • Taste and add additional kosher salt, as needed. 
  • Serve over rice noodles. Garnish with fresh lime slices and additional chopped basil. 

Notes

Notes:
  • You could easily make this in a dutch oven versus cast iron skillet.
  • If your coconut milk has separated in the can simply pour out into a bowl and use a whisk or immersion blender to recombine before using.
 

RECIPE MADE IN PARTNERSHIP WITH THE WOODEN SKILLET